Ribollita (no bread)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Cannellini beans (or white kidney beans), 1.5 15 oz cans (425 g), drainedKale, 300 g, about 4 cups, choppedOnions, raw, .5 cup, finely choppedGarlic, 1 clove Shallots, raw, 2 tbsp, finely chopped *Potato, raw, 2 cup diced, about 200 gr (large cubes)Low fat vegetable broth,1 tbsp Olive Oil, 2 tbsp Salt, 1 tsp 1 Sprig fresh thyme
Cook the onions, shallots, and the clove of garlic, halved, in the olive oil in a large pot over a medium flame until the onions and shallots are translucent.
Add the diced potatoes, kale, thyme, salt, and broth powder together with 3 cups water. Cover and cook over a medium-low flame for at least 40 minutes.
Enjoy!
Makes 8 smallish servings.
Number of Servings: 8
Recipe submitted by SparkPeople user KMELINA.
Add the diced potatoes, kale, thyme, salt, and broth powder together with 3 cups water. Cover and cook over a medium-low flame for at least 40 minutes.
Enjoy!
Makes 8 smallish servings.
Number of Servings: 8
Recipe submitted by SparkPeople user KMELINA.
Nutritional Info Amount Per Serving
- Calories: 161.6
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 345.2 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 42.5 g
- Protein: 8.0 g
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