Ribollita
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 123.1
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 354.1 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 3.8 g
- Protein: 3.7 g
View full nutritional breakdown of Ribollita calories by ingredient
Introduction
Ribollita means "twice boiled" in Italian. This soup is better the second day . . . after it has been boiled again. Ribollita means "twice boiled" in Italian. This soup is better the second day . . . after it has been boiled again.Number of Servings: 15
Ingredients
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1.5 c. dry white beans, soaked; or 2 cans, drained & rinsed
2 T. olive oil
1 onion, diced
2 leeks, white and light green part only, chopped
2 small carrots, diced
2 stalks celery, diced
2 cloves garlic
1 lge. can fire-roasted diced tomatoes
1/2 small head savoy cabbage, sliced into strips
2 small-med. russet potatoes, into bite size dice
2 small zucchini, halved lengthwise, then sliced
1.5 T kosher salt
8-10 parmesan rinds
2 T. pastina
10 c. vegetable stock
Directions
1. Make a mirepoix w/ leeks, onion, celery and carrot in olive oil, sauteeing on med/low heat for 20+ minutes. Add garlic after 5-10 minutes).
2. Add stock, tomatoes, cabbage and dry beans (if using). Bring to a boil, cover, turn down heat & simmer 1 hour.
3. Add potatoes, zucchini, spinach, and canned beans (if using). Add parmesan rinds. Cook on med low simmer until potatoes and zucchini are tender. Add pastina and combine well. Turn heat off. Cool, cover & chill.
Number of Servings: 15
Recipe submitted by SparkPeople user SPARKLES-TODAY.
2. Add stock, tomatoes, cabbage and dry beans (if using). Bring to a boil, cover, turn down heat & simmer 1 hour.
3. Add potatoes, zucchini, spinach, and canned beans (if using). Add parmesan rinds. Cook on med low simmer until potatoes and zucchini are tender. Add pastina and combine well. Turn heat off. Cool, cover & chill.
Number of Servings: 15
Recipe submitted by SparkPeople user SPARKLES-TODAY.