Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (23)
Ribollita Recipe
NUTRITION · PER SERVING60M COOK
CAL 14%·PRO 24%
CARBS 40G56% OF CAL
8G FIBER26G OTHER6G TOTAL SUGAR
FAT 8G24% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty Tuscan soup thickened with bread and loaded with beans, kale, and vegetables. A comforting, rustic one-bowl meal that's deeply satisfying.
mainitaliansoupbeans🍪 sheet pan🫕 dutch oven🍲 stockpot🔥 ovenvegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 8 ounces crusty sourdough bread or ciabatta bread (ideally stale, torn)
- 2 tablespoons extra-virgin olive oil (plus more for serving)
- 1 medium yellow onion (diced)
- 2 celery stalks or 1 medium fennel bulb (diced)
- 2 medium carrots (diced)
- 1 teaspoon sea salt
- Freshly ground black pepper
- 3 garlic cloves (grated)
- 1 teaspoon chopped fresh rosemary
- ¼ cup dry white wine
- 1 (14-ounce) can diced tomatoes
- 4 cups vegetable broth
- 1½ cups cooked cannellini beans (drained and rinsed)
- Parmesan rind (plus grated cheese for serving)
- 1 (8-ounce) bunch lacinato kale, stemmed, leaves torn
At a glance
PER SERVING · TIME 60M
CAL 14%·PRO 24%
CARBS 40G56% OF CAL
8G FIBER26G OTHER6G TOTAL SUGAR
FAT 8G24% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 965mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 467mg
- Calcium
- 266mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 965MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.