Ribollita
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 338.3
- Total Fat: 8.5 g
- Cholesterol: 0.0 mg
- Sodium: 249.1 mg
- Total Carbs: 54.7 g
- Dietary Fiber: 9.9 g
- Protein: 13.4 g
View full nutritional breakdown of Ribollita calories by ingredient
Introduction
This soup is easy to make from leftovers. Make it with whatever light-colored beans you have on hand. Adapted from Runners World to be lower fat and lower calories. This soup is easy to make from leftovers. Make it with whatever light-colored beans you have on hand. Adapted from Runners World to be lower fat and lower calories.Number of Servings: 4
Ingredients
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2 cups cannellini (or any white bean), drained and rinsed
1/8 cup extra-virgin olive oil
1 tablespoon fresh garlic, chopped
1 tablespoon fresh rosemary, chopped
1 large onion, chopped
1 carrot, peeled and chopped
1 large Yukon gold potato, diced
2 celery ribs, chopped
1 bunch kale, chopped roughly
1 cup fresh tomatoes, chopped
2 cups vegetable stock
3 slices day-old, crusty white country bread
Grated Parmigiano-Reggiano (optional - not included in calories)
Directions
Mash one-cup cannellini beans in a bowl with the back of a fork until smooth. Set aside.
Gently cook garlic, rosemary, onions, celery, carrot, and kale in the olive oil for about 20 minutes in a heavy-bottomed soup pot, stirring occasionally. Add both mashed and whole cannellini beans, chicken stock, potato, and tomatoes.
Simmer gently for at least one hour. Add bread and simmer until it's completely dissolved into the soup. Taste.
Adjust seasoning with salt and pepper.
Serve (preferably the next day), drizzled with olive oil and Parmesan. Makes four generous servings.
Number of Servings: 4
Recipe submitted by SparkPeople user JONE7007.
Gently cook garlic, rosemary, onions, celery, carrot, and kale in the olive oil for about 20 minutes in a heavy-bottomed soup pot, stirring occasionally. Add both mashed and whole cannellini beans, chicken stock, potato, and tomatoes.
Simmer gently for at least one hour. Add bread and simmer until it's completely dissolved into the soup. Taste.
Adjust seasoning with salt and pepper.
Serve (preferably the next day), drizzled with olive oil and Parmesan. Makes four generous servings.
Number of Servings: 4
Recipe submitted by SparkPeople user JONE7007.
Member Ratings For This Recipe
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