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Ribollita – Tuscan Vegetable and Bread Soup
GREAT ITALIAN CHEFS23Ingredients
105Minutes
280Calories
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Ingredients
US|METRIC
4 SERVINGS
- 150 grams cannellini beans (soaked in cold water overnight)
- 1/2 onion (peeled and cut in half, still attached at the root)
- 4 garlic cloves (unpeeled and bashed)
- 2 bay leaves
- 2 sprigs thyme
- salt
- olive oil
- 1 tsp. fennel seeds
- 1 pinch chilli flakes
- 1 onion (diced)
- 1 carrot (peeled and diced into 1cm cubes)
- 2 celery sticks (sliced)
- 3 garlic cloves (sliced)
- 3 plum tomatoes (quartered)
- 2 medium potatoes (peeled and cut into sixths)
- 3 cavolo nero (leaves, roughly chopped)
- 2 savoy cabbage leaves (or swiss chard, sliced)
- 1 bay leaf
- 1 sprig rosemary
- 1 sprig thyme
- 100 grams bread (stale, torn into rough 3cm chunks)
- salt
- pepper
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium610mg25% |
| Potassium970mg28% |
| Protein9g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate49g16% |
| Dietary Fiber6g24% |
| Sugars7g |
| Vitamin A60% |
| Vitamin C70% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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