By themediterraneandish.com
Ribollita Recipe
Instructions
Prep:15minCook:45min
It doesn't get better than a satisfying pot of Ribollita, a classic Tuscan soup that's made with white beans, vegetables, and hearty day-old bread. Make it stovetop or in your slow-cooker (see notes section for this option). And you'll love the rich Italian flavors, thanks to a couple of herbs and a little Parmesan cheese magic!
Updated at: Thu, 21 Nov 2024 09:04:33 GMT
Nutrition balance score
Great
Glycemic Index
52
Low
Glycemic Load
30
High
Nutrition per serving
Calories353.4 kcal (18%)
Total Fat4.2 g (6%)
Carbs57.1 g (22%)
Sugars10.4 g (12%)
Protein16.8 g (34%)
Sodium1254.6 mg (63%)
Fiber14.6 g (52%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 loafciabatta bread
extra virgin olive oil
1red onion
large, chopped
2celery stalks
chopped
2carrots
peeled and chopped
kosher salt
6garlic cloves
finely chopped
28 ozcanned whole san marzano tomatoes
or any whole canned tomatoes you like
1 cupdry white wine
4 cupsvegetable broth
2 x 15 ozcans cannellini beans
drained and well rinsed
1 inchparmesan rind
2thyme sprigs
1bay leaf
1 tspdry oregano
½ tspcrushed red pepper flakes
optional
1 lbkale
thick stems and veins removed, chopped
grated parmesan cheese
optional
Instructions
View on themediterraneandish.com
↑Support creators by visiting their site 😊
Notes
11 liked
2 disliked
Easy
Under 30 minutes
Go-to
Makes leftovers
One-dish
