Ribolitta -- Italian Soup (low sodium)
- Number of Servings: 10
Ingredients
1 Tbsp extra virgin olive oil1 small thin slice pancetta (italian bacon) or substitute 3 slices regular bacon1 cup onion, chopped1/2 c chopped celery, chopped1 red bell pepper, chopped1 green bell pepper, chopped1 yellow bell pepper, chopped2 cloves garlic, chopped1/4 tsp. black pepper2 15 oz. cans diced tomatoes, no salt added1 carton (1 Qt.) Pacific organic free range chicken broth, low sodium2 15 oz. cans EarthFare Cannellini beans1 box frozen chopped spinachFresh basil
Saute pancetta in olive oil until crisp, remove and chop.
Add onion, celery, peppers and saute until translucent.
Add garlic and diced pancetta and saute - do not burn the garlic.
Add black pepper, tomatoes, cannellini beans and chicken broth. Simmer 30 minutes. Ad spinach, simmer 10-15 minutes longer.
Just before serving, add chopped fresh basil.
Number of Servings: 10
Recipe submitted by SparkPeople user EDM24601.
Add onion, celery, peppers and saute until translucent.
Add garlic and diced pancetta and saute - do not burn the garlic.
Add black pepper, tomatoes, cannellini beans and chicken broth. Simmer 30 minutes. Ad spinach, simmer 10-15 minutes longer.
Just before serving, add chopped fresh basil.
Number of Servings: 10
Recipe submitted by SparkPeople user EDM24601.
Nutritional Info Amount Per Serving
- Calories: 142.9
- Total Fat: 3.2 g
- Cholesterol: 1.6 mg
- Sodium: 198.9 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 6.6 g
- Protein: 7.7 g
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