Ribollita soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3 tablespoon olive oil3 cups / 388g raw chopped onions1 cup/100g chopped raw celery2 cups/260g chopped raw carrots2 stockcubes low salt / 1 pint of water1 tablespoon pesto1 tin of chopped tomatoes1 teaspoon fennel seeds1 can / 230g drained washed red kidney beanssalt & pepper to taste3 cups/300g raw courgette
Heat oil, add onions, celery, carrots and fennel and sweat for 5 minutes. Add tin of tomatoes, pesto, stock cube, water and simmer. When nearly cooked add cougettes and drained kidney beans for last 10 minutes. Add salt and pepper to taste.
NB - Cabbage can be added at tomatoe stage, although calories will increase slightly.
Makes 10 portions
Number of Servings: 10
Recipe submitted by SparkPeople user DALMISTRY.
NB - Cabbage can be added at tomatoe stage, although calories will increase slightly.
Makes 10 portions
Number of Servings: 10
Recipe submitted by SparkPeople user DALMISTRY.
Nutritional Info Amount Per Serving
- Calories: 120.6
- Total Fat: 6.9 g
- Cholesterol: 2.0 mg
- Sodium: 206.7 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 3.3 g
- Protein: 2.9 g
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