Ribollita
- Number of Servings: 12
Ingredients
Olive Oil, 4 TBSPOnion, 2 large choppedGarlic, 6 cloves mincedHerbs de Provence, 2 TBSP Oregano or Italian Seasoning, 1TBSPRed Pepper Flakes, 1 tspCoarse Pepper 2 tspCarrots, 1 lbTomatoes, Diced Canned, 28 ozTomato Paste, 6 ounce canSpinach, Frozen 2 lbsCannelli Beans, 2 15oz cans, drained and rinsed3 bay leavesParmesan Cheese, Fresh, grated 6 TBSP or 6” Parmesan Rind PieceChicken Broth, 32 oz.Water, 16 oz or as needed
Heat 4 TBSP of Olive oil in large (8 quart or more) stock pot. Add onion, garlic, Herbs de Provence, oregano, red pepper flakes, coarse pepper and cook till onions are slightly carmelized. Add carrots, Tomatoes, Tomato Paste, Spinach, Cannelli Beans, Chicken Broth, Water and Bay Leaves. Add Parmesan. I often make this the day before and refrigerate to let flavors meld. This soup freezes well for quick meals.
Optional : Place a slice of toasted Italian bread in bottom of bowl, ladle 2 cups of soup over and serve with additional Parmesan.
Yield: approximately 12, two cup main dish servings
(You can add any left over veggies to this soup to extend recipe or use up leftovers) It's all good!
Number of Servings: 12
Recipe submitted by SparkPeople user -MAXINE-.
Optional : Place a slice of toasted Italian bread in bottom of bowl, ladle 2 cups of soup over and serve with additional Parmesan.
Yield: approximately 12, two cup main dish servings
(You can add any left over veggies to this soup to extend recipe or use up leftovers) It's all good!
Number of Servings: 12
Recipe submitted by SparkPeople user -MAXINE-.
Nutritional Info Amount Per Serving
- Calories: 223.1
- Total Fat: 6.1 g
- Cholesterol: 3.6 mg
- Sodium: 664.4 mg
- Total Carbs: 33.7 g
- Dietary Fiber: 8.5 g
- Protein: 11.7 g
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