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Ribollita. Tuscan vegetable soup with borlotti beans, by Chef Bruno Soleri for Savors of Europe.
SAVORS OF EUROPE16Ingredients
65Minutes
630Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 lb. savoy cabbage
- 1/2 lb. lacinato kale
- 1/3 lb. bread
- 3.5 oz. extra-virgin olive oil
- 1 pt. cherry tomatoes
- 1/2 lb. russet potatoes
- 1/3 lb. borlotti beans
- 1/2 lb. chard
- 2 onions
- 3 carrots
- 3 stalks celery
- 1/3 lb. leeks (the white part of)
- 1 Tbsp. fresh rosemary (chopped)
- 1 bay leaf
- 1 tsp. ground black pepper
- salt (to taste.)
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NutritionView More
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630Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories630Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol |
| Sodium670mg28% |
| Potassium1900mg54% |
| Protein20g |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate82g27% |
| Dietary Fiber19g76% |
| Sugars12g |
| Vitamin A440% |
| Vitamin C210% |
| Calcium30% |
| Iron40% |
* 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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