Ribollita Recipe
Recipe By Rachael Ray
4.8
14 Rating -
Rate
Non Vegdiet
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Ribollita Recipe
- 1/2 cup Dry or 3 cups cooked cannellini or borlotti beans
- 1.50 tablespoon Evoo, plus more for serving
- 0.13 pound Pancetta, finely chopped
- 1/2 Bay leaf
- As required Bundle of fresh sage and rosemary
- 1 Ribs Celery, Chopped
- 1/2 Carrot chopped
- 1/2 Yellow Onion, Chopped
- 1/2 Bulb fennel, chopped
- 1/2 cup Dried Porcini Mushrooms
- 2 Cloves Garlic, Sliced
- 3/4 pound Kale and chard or escarole, stemmed and chopped
- 1/2 Parmigiano reggiano or pecorino cheese rind, plus grated pecorino for serving
- 1.50 quart Chicken Stock
- 1/4 cup 1 tomato, peeled and finely chopped tomato puree
- 0.38 pound Torn peasant bread, toasted
Nutrition
value
value
383
calories per serving
26 g Fat12 g Protein23 g Carbs14 g FiberOther
Current Totals
- Fat26g
- Protein12g
- Carbs23g
- Fiber14g
MacroNutrients
- Carbs23g
- Protein12g
- Fiber14g
Fats
- Fat26g
Vitamins & Minerals
- Calcium419mg
- Iron9mg
- Vitamin A3474mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B9158mcg
- Vitamin B120mcg
- Vitamin C149mg
- Vitamin E7mg
- Copper< 1mcg
- Magnesium384mg
- Manganese4mg
- Phosphorus332mg
- Selenium14mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Rachael Ray