Ribolitta-- Italian Soup

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 136.8

Total Fat: 3.8 g
Cholesterol: 2.6 mg
Sodium: 1,006.6 mg
Total Carbs: 17.8 g
Dietary Fiber: 5.2 g
Protein: 9.3 g

View full nutritional breakdown of Ribolitta-- Italian Soup calories by ingredient

Introduction

You can adjust any of the ingredients to suit your taste or to use leftovers from the fridge. You can adjust any of the ingredients to suit your taste or to use leftovers from the fridge.

Number of Servings: 8

Ingredients

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 cup chopped celery, chopped

1 red pepper, chopped

1 yellow bell pepper, chopped

1-2 cloves garlic, chopped

salt and pepper to taste

1 can diced or crushed tomatoes

1 carton fat free chicken broth

1 can Cannellini beans (or white kidney beans)

1 box frozen chopped spinach

Fresh basil

Parmesan cheese

Directions

Saute pancetta in extra virgin olive oil until crisp.

Add onion, celery, peppers and saute until translucent.

Add garlic and saute-- do not burn the garlic.

Salt and pepper to taste.

Add tomatoes, cannellini beans and chicken broth. Simmer 30 mins. Add spinach. Simmer 10-15 min longer.

Just before serving, add chopped fresh basil. Serve with day old crusty bread if desired. Top soup with fresh parmesan or romano cheese to taste.

Manga!! enjoy.

Number of Servings: 8

Recipe submitted by SparkPeople user CORTONADREAMS.