Ribollita Toscana Recipe
Recipe By Yummy Mummy Kitchen
Tuscan ribollita is a hearty vegetable, white bean, and bread soup with cabbage or kale. A comfort food vegetarian or vegan stew perfect for using up veggies and bread.
4.6
17 Rating -
Rate
40minstotal
10minsPrep
30minsCook
40m.total
10m.Prep
30m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Ribollita Toscana Recipe
- 1 Slices crusty italian bread, such as la brea bakery italian round
- 1/2 tablespoon Extra virgin olive oil
- 1/4 Yellow Onion, Diced
- 1/2 Carrots, Diced
- 1/2 stick Celery , diced
- 1 Cloves Garlic, Minced
- 0.06 teaspoon Red pepper flakes
- 0.13 teaspoon Sea salt
- 1/2 cup Shredded Green Cabbage
- 3.75 ounce Diced Tomatoes
- 3/4-1 cup Vegetable Broth
- 1/2 cup Cooked/canned cannellini beans, drained and rinsed
- 1/2 sprig Thyme
- 1/2 sprig Rosemary
- 2.50 ounce Shredded Kale
Nutrition
value
value
352
calories per serving
13 g Fat37 g Protein16 g Carbs12 g FiberOther
Current Totals
- Fat13g
- Protein37g
- Carbs16g
- Fiber12g
MacroNutrients
- Carbs16g
- Protein37g
- Fiber12g
Fats
- Fat13g
Vitamins & Minerals
- Calcium324mg
- Iron6mg
- Vitamin A2988mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B38mg
- Vitamin B6< 1mg
- Vitamin B9219mcg
- Vitamin B120mcg
- Vitamin C165mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium158mg
- Manganese3mg
- Phosphorus347mg
- Selenium31mcg
- 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 Yummy Mummy Kitchen