Ribollita soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 120.6
- Total Fat: 6.9 g
- Cholesterol: 2.0 mg
- Sodium: 206.7 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 3.3 g
- Protein: 2.9 g
View full nutritional breakdown of Ribollita soup calories by ingredient
Number of Servings: 10
Ingredients
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3 tablespoon olive oil
3 cups / 388g raw chopped onions
1 cup/100g chopped raw celery
2 cups/260g chopped raw carrots
2 stockcubes low salt / 1 pint of water
1 tablespoon pesto
1 tin of chopped tomatoes
1 teaspoon fennel seeds
1 can / 230g drained washed red kidney beans
salt & pepper to taste
3 cups/300g raw courgette
Directions
Heat oil, add onions, celery, carrots and fennel and sweat for 5 minutes. Add tin of tomatoes, pesto, stock cube, water and simmer. When nearly cooked add cougettes and drained kidney beans for last 10 minutes. Add salt and pepper to taste.
NB - Cabbage can be added at tomatoe stage, although calories will increase slightly.
Makes 10 portions
Number of Servings: 10
Recipe submitted by SparkPeople user DALMISTRY.
NB - Cabbage can be added at tomatoe stage, although calories will increase slightly.
Makes 10 portions
Number of Servings: 10
Recipe submitted by SparkPeople user DALMISTRY.
Member Ratings For This Recipe
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QUEENILEAN5
