Gluten Free Ribollita

4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 270.6
  • Total Fat: 6.8 g
  • Cholesterol: 2.2 mg
  • Sodium: 643.0 mg
  • Total Carbs: 40.9 g
  • Dietary Fiber: 8.6 g
  • Protein: 14.1 g

View full nutritional breakdown of Gluten Free Ribollita calories by ingredient
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Same recipe flavors without the bread. It is best cooked at least twice before serving. Same recipe flavors without the bread. It is best cooked at least twice before serving.
Number of Servings: 6


    2 Cups White beans, drained and rinsed, smashing one cup and setting aside
    1-4 garlic cloves chopped
    2 T Extra virgin Olive Oil
    1 T Rosemary dried or fresh
    1 large onion chopped
    1 carrot peeled and chopped
    1 large russet or yukon gold potato diced
    2 celery ribs chopped
    1 bunch Kale chopped roughly
    1 can diced tomatoes
    2 cups chicken or veggie stock
    2 T grated Parmigiano-Reggiano


Cook onion, garlic, rosemary, celery, carrot and kale in the olive oil for about 20 minutes. Add both mashed beans and whole beans, stock, potato and tomatoes. Simmer for one hour. Taste. Adjust seasoning by adding salt and pepper, and 2 T Parmesan, this adds a lot of flavor without adding a lot of additional calories. The original recipe says this makes "4 generous servings", I think it makes at least 6 regular sized servings.

Number of Servings: 6

Recipe submitted by SparkPeople user HBALDWIN_1.

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