Maricruz Avalos Flores · by Maricruz Avalos Flores
Sopa Ribollita Toscana
NUTRITION · PER SERVING45M COOK
CAL 31%·PRO 57%
CARBS 115G75% OF CAL
20G FIBER84G OTHER11G TOTAL SUGAR
FAT 6G9% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty Tuscan ribollita soup with kale, white beans, and vegetables in tomato broth, served with bread. Nutritious and perfect for cold days.
mainitaliansoupbeansdairy freegluten freeveganvegetarian
View the full recipe on Maricruz Avalos Flores →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 mazo (300 gr) de cavolo nero (kale)
- 100 gr zanahorias
- 100 gr cebolla
- 2 tallos de apio
- 300 gr de col china
- 300 gr de acelgas
- 200 gr puré de tomate
- 500 gr de frijoles blancos cocidos (+ 2 tazas del caldo de cocción)
- 500 gr de papas
- Aceite de oliva extravirgen
- Sal y pimienta
- 400 gr de pan toscano (del día anterior)
At a glance
PER SERVING · TIME 45M
CAL 31%·PRO 57%
CARBS 115G75% OF CAL
20G FIBER84G OTHER11G TOTAL SUGAR
FAT 6G9% OF CAL
1G SAT5G 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
- 30m
- Sodium
- 1539mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2376mg
- Calcium
- 421mg
- Iron
- 12mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1539MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.