Ribollita
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty Tuscan bread soup loaded with white beans, kale, tomatoes, and herbs. It's warming, vegetable-packed, and genuinely satisfying as a main course, especially on cool evenings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 1 medium onion, (diced)
- 2 medium carrots, (diced)
- 2 medium celery stalks, (diced)
- 3 garlic cloves, (minced)
- 1/2 cup dry white wine
- 1 tablespoon fresh thyme leaves ((or 1 teaspoon dried))
- 1 tablespoon chopped fresh rosemary ((or 1 teaspoon dried))
- 3-4 cups vegetable broth
- 1 (14 ounce) can cannellini beans, (drained and rinsed)
- 1 (14 ounce) can diced tomatoes
- 1/4 cup tomato paste
- 1/2 teaspoon red pepper flakes ((or to taste))
- 1 small (10 ounce or 280 grams) bunch lacinato kale ((can sub curly kale), stems removed and torn into bite-sized pieces)
- 1/3 cup brine cured black olives, (halved)
- Salt and pepper to taste
- 3 cups (1-inch) bread cubes ((preferably day old bread))
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 50m
- Sodium
- 1369mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 911mg
- Calcium
- 316mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1369MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.