Ribollita (no bread)

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 161.6
  • Total Fat: 4.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 345.2 mg
  • Total Carbs: 20.3 g
  • Dietary Fiber: 42.5 g
  • Protein: 8.0 g

View full nutritional breakdown of Ribollita (no bread) calories by ingredient


Introduction

A cozy Tuscan soup with potatoes, kale (or, if you can find it, wonderful Tuscan cabbage), and cannellini (or white) beans. Add some crusty bread and a salad, and you've got a perfect cold weather meal! A cozy Tuscan soup with potatoes, kale (or, if you can find it, wonderful Tuscan cabbage), and cannellini (or white) beans. Add some crusty bread and a salad, and you've got a perfect cold weather meal!
Number of Servings: 8

Ingredients

    Cannellini beans (or white kidney beans), 1.5 15 oz cans (425 g), drained
    Kale, 300 g, about 4 cups, chopped
    Onions, raw, .5 cup, finely chopped
    Garlic, 1 clove
    Shallots, raw, 2 tbsp, finely chopped
    *Potato, raw, 2 cup diced, about 200 gr (large cubes)
    Low fat vegetable broth,1 tbsp
    Olive Oil, 2 tbsp
    Salt, 1 tsp
    1 Sprig fresh thyme

Directions

Cook the onions, shallots, and the clove of garlic, halved, in the olive oil in a large pot over a medium flame until the onions and shallots are translucent.
Add the diced potatoes, kale, thyme, salt, and broth powder together with 3 cups water. Cover and cook over a medium-low flame for at least 40 minutes.
Enjoy!
Makes 8 smallish servings.

Number of Servings: 8

Recipe submitted by SparkPeople user KMELINA.