Ribollita - Tuscan Vegetable Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Ribollita is a hearty Tuscan vegetable soup with white beans, cavolo nero, potatoes, and bread. Packed with vegetables and nutrition, it's a warming, rustic main course for cold evenings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/2 cups 250g dried cannellini beans
- 2 sprigs rosemary
- 5 sage leaves
- 3 cloves peeled garlic
- 1 carrot
- 1 white onion
- 1 stalk celery
- 1 leek (sliced)
- 1 lb (500g) cavolo nero
- 2 medium sized potatoes (peeled and cut into cubes (around 560g/oz))
- 1 cup 270g canned chopped tomatoes
- 5 cups/ 1 litre vegetable stock
- 1 tbsp olive oil
- 7 oz (200g) crusty bread
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 10m
- Sodium
- 782mg
- 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
- 1555mg
- Calcium
- 334mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 782MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.