Ribolitta -- Italian Soup (low sodium)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 142.9
- Total Fat: 3.2 g
- Cholesterol: 1.6 mg
- Sodium: 198.9 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 6.6 g
- Protein: 7.7 g
View full nutritional breakdown of Ribolitta -- Italian Soup (low sodium) calories by ingredient
Introduction
This is a low-sodium version of the recipe by Cortonadreams. This is a low-sodium version of the recipe by Cortonadreams.Number of Servings: 10
Ingredients
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1 Tbsp extra virgin olive oil
1 small thin slice pancetta (italian bacon) or substitute 3 slices regular bacon
1 cup onion, chopped
1/2 c chopped celery, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
2 cloves garlic, chopped
1/4 tsp. black pepper
2 15 oz. cans diced tomatoes, no salt added
1 carton (1 Qt.) Pacific organic free range chicken broth, low sodium
2 15 oz. cans EarthFare Cannellini beans
1 box frozen chopped spinach
Fresh basil
Directions
Saute pancetta in olive oil until crisp, remove and chop.
Add onion, celery, peppers and saute until translucent.
Add garlic and diced pancetta and saute - do not burn the garlic.
Add black pepper, tomatoes, cannellini beans and chicken broth. Simmer 30 minutes. Ad spinach, simmer 10-15 minutes longer.
Just before serving, add chopped fresh basil.
Number of Servings: 10
Recipe submitted by SparkPeople user EDM24601.
Add onion, celery, peppers and saute until translucent.
Add garlic and diced pancetta and saute - do not burn the garlic.
Add black pepper, tomatoes, cannellini beans and chicken broth. Simmer 30 minutes. Ad spinach, simmer 10-15 minutes longer.
Just before serving, add chopped fresh basil.
Number of Servings: 10
Recipe submitted by SparkPeople user EDM24601.
Member Ratings For This Recipe
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