Simple Ribollita Soup
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Seasons and Suppers · by Jennifer Maloney★ 5.0 (6)

Simple Ribollita Soup

NUTRITION · PER SERVING60M COOK
CAL 25%·PRO 36%
CARBS 62G50% OF CAL
10G FIBER41G OTHER11G TOTAL SUGAR
FAT 21G38% OF CAL
4G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rustic Italian soup with tomatoes, beans, kale, vegetables, and bread. Hearty and comforting, a Tuscan classic that's both simple and satisfying.

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Nutrition & ingredients

Ingredients

serves 6
  • 1 Tablespoon olive oil
  • 1 small onion (diced)
  • 1 large carrot (sliced or diced)
  • 1 stalk celery (diced)
  • 2 cloves garlic (diced)
  • Pinch red pepper flakes
  • 28 oz can diced tomatoes (fire-roasted recommended)
  • 18 oz can white kidney beans (drained and rinsed)
  • 4 cups chicken broth
  • Parmesan rind (optional)
  • 1 1/2 cups bread crust chunks (*see notes)
  • 3 stalks Kale (stalk removed and leaves roughly chopped)
  • Salt and freshly ground pepper
  • 1/3 cup olive oil
  • 2 cloves garlic (sliced)
  • Pinch red pepper flakes (optional)
  • 6-8 slices Italian bread (thickly sliced, slightly stale, if possible, plus loaf ends to add to the soup)
  • 1/3 cup Parmesan cheese (freshly grated, loosely packed)
PREP
15M
SODIUM
1589MG
ESTIMATE
COMPLETE

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