Food Faith Fitness · by Vendela Raquel★ 5.0 (3)
Ribollita Recipe
NUTRITION · PER SERVING60M COOK
CAL 16%·PRO 23%
CARBS 43G55% OF CAL
9G FIBER25G OTHER8G TOTAL SUGAR
FAT 11G31% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty Tuscan bread soup loaded with cannellini beans, kale, and tomatoes. Warming and satisfying, it's the kind of rustic dish that improves as leftovers.
mainitaliansoupbeans🍲 stockpotvegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/4 cup extra-virgin olive oil (plus more for drizzling)
- 1 large yellow onion (diced)
- 2 celery stalks (diced)
- 2 carrots (diced)
- 4 cloves garlic (minced)
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup dry white wine
- 1 (28-ounce) can whole peeled tomatoes (hand-crushed)
- 4 cups low-sodium vegetable broth
- 1 Parmesan cheese rind (optional)
- 2 cups cooked cannellini beans
- 1 bunch lacinato kale (stems removed and leaves chopped)
- 6 slices day-old Italian bread (torn into pieces)
- Salt and black pepper (to taste)
At a glance
PER SERVING · TIME 60M
CAL 16%·PRO 23%
CARBS 43G55% OF CAL
9G FIBER25G OTHER8G TOTAL SUGAR
FAT 11G31% OF CAL
1G SAT9G 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
- 759mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 786mg
- Calcium
- 214mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 759MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.