crock pot ribollita
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 169.3
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 915.7 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 10.8 g
- Protein: 10.6 g
View full nutritional breakdown of crock pot ribollita calories by ingredient
Introduction
vegetable and bean soup eaten over bread vegetable and bean soup eaten over breadNumber of Servings: 8
Ingredients
-
1 bunch of kale
2 zucchini
1 fennel bulb
1 med onion
1/2 bunch of parsley
2 Tbsp fresh basil
a few sprigs of fresh Thyme
one 14.5 oz can of diced tomatoes
1 can great northern beans (rinsed, drained)
1 can black beans (rinsed, drained)
4 cups vegetable stock
2 cups chicken broth
This is my version...it was an attempt at someone else's recipe, but I couldn't fit everything in my crock pot (I only have a 4 qt), so this is what I ended up with. I enjoy it, so I hope you do too!!!
Directions
Chop everything and throw it all in the crock. Cook on low for 8 hours or until the vegetables are all tender.
Remove the sprigs of Thyme before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user DISCIPLINE_DOES.
Remove the sprigs of Thyme before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user DISCIPLINE_DOES.