The Mediterranean Dish · by Suzy Karadsheh★ 5.0 (195)
Ribollita Recipe
NUTRITION · PER SERVING60M COOK
CAL 27%·PRO 44%
CARBS 89G66% OF CAL
17G FIBER11G SUGAR60G OTHER
FAT 7G12% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Tuscan white bean and vegetable soup thickened with day-old bread, finished with Parmesan and herbs. Hearty and rustic, it's both humble and deeply flavorful.
mainitaliansoupbeans⚙️ food processor🍪 sheet pan🔥 ovenvegetarian
View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 loaf ciabatta bread
- Extra virgin olive oil
- 1 large red onion (chopped)
- 2 celery stalks (chopped)
- 2 to 3 carrots (peeled and chopped)
- Kosher salt
- 6 garlic cloves (finely chopped)
- 28 oz canned whole San Marzano tomatoes ((or any whole canned tomatoes you like) )
- 1 cup dry white wine
- 4 cups vegetable broth
- 2 15- oz cans cannellini beans (drained and well rinsed)
- 1 inch Parmesan rind
- 2 thyme sprigs
- 1 bay leaf
- 1 tsp dry oregano
- 1/2 tsp crushed red pepper flakes, (optional)
- 1 lb kale, (thick stems and veins removed, chopped)
- grated Parmesan cheese, (optional)
At a glance
PER SERVING · TIME 60M
CAL 27%·PRO 44%
CARBS 89G66% OF CAL
17G FIBER11G SUGAR60G OTHER
FAT 7G12% OF CAL
1G 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
- 15m
- Cook
- 45m
- Sodium
- 1439mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1325mg
- Calcium
- 372mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1439MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.