Ribollita – Hearty Tuscan Vegetable Soup and a giveaway
View original ↗
Supergolden Bakes · by Lucy Parissi | Supergolden Bakes

Ribollita – Hearty Tuscan Vegetable Soup and a giveaway

NUTRITION · PER SERVING50M COOK
CAL 19%·PRO 29%
CARBS 67G72% OF CAL
13G FIBER43G OTHER11G TOTAL SUGAR
FAT 7G17% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A traditional Tuscan vegetable soup loaded with white beans, kale, tomatoes, and bread for substance. Hearty, healthy, and deeply satisfying on its own.

mainitaliansoupbeansvegetarian
View the full recipe on Supergolden Bakes →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 960 ml | 4 cups vegetable stock
  • 1 x 400g | 14oz can cannellini beans (drained and rinsed)
  • 3 carrots (peeled and cubed)
  • 3 celery sticks (finely diced)
  • 2 leeks (finely diced)
  • 1 onion (finely diced)
  • 3 garlic cloves (peeled and sliced)
  • 3 to matoes (deseeded and finely diced)
  • 2 tbsp tomato paste
  • 6 large leaves cavolo nero (tough stalk removed, finely diced)
  • 6 slices stale sourdough bread (plus extra to serve)
  • 2 garlic cloves (peeled, to rub on the bread)
  • 2 bay leaves
  • pinch chilli flakes
  • olive oil
  • Parmesan cheese to serve (optional)
  • salt and freshly ground pepper
  • finely chopped flat leaf parsley to serve
PREP
10M
SODIUM
1297MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.