Ribollita Recipe
Recipe By Taste
Soups don't come much more hearty than this tasty bean-and-vegetable dish from italy.
4.3
13 Rating -
Rate
Non Vegdiet
40minstotal
15minsPrep
25minsCook
40m.total
15m.Prep
25m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Ribollita Recipe
- 0.17 tablespoon Olive oil
- 1.33 Slices prosciutto, coarsely chopped
- 0.33 stick Celery ends trimmed, finely chopped
- 0.33 Carrots, peeled, coarsely chopped
- 0.17 Brown onion, coarsely chopped
- 0.33 Garlic Cloves, Crushed
- 0.17 L chicken stock
- 0.17 L water
- 66.67 gram 1 x diced tomatoes
- 66.67 gram 1 x can cannellini beans, rinsed, drained
- 1/4 cup Coarsely shredded tuscan cabbage
- As required Coarsely grated parmesan, to serve
Nutrition
value
value
69
calories per serving
3 g Fat3 g Protein6 g Carbs6 g FiberOther
Current Totals
- Fat3g
- Protein3g
- Carbs6g
- Fiber6g
MacroNutrients
- Carbs6g
- Protein3g
- Fiber6g
Fats
- Fat3g
Vitamins & Minerals
- Calcium109mg
- Iron3mg
- Vitamin A1694mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B966mcg
- Vitamin B120mcg
- Vitamin C47mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium57mg
- Manganese1mg
- Phosphorus64mg
- Selenium4mcg
- Zinc< 1mg
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 Taste