Ribollita Recipe

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Ribollita
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Ingredients:

Directions:

  1. Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and pancetta; cook for 3-4 minutes or until tender then add the minced garlic and cook, stirring constantly, for 1 minute. Add the tomato paste, dried basil and dried oregano then stir until dissolved. Add the diced tomatoes, chicken broth, cannellini beans, kale, Parmesan rind, and bay leaf.
  2. Let the soup simmer for 20 minutes then bring to a boil, add the spaghetti, reduce the heat and simmer for 10 minutes or until the pasta is al dente. Taste and re season with sea salt and freshly cracked pepper, if needed. Garnish with grated Parmesan cheese and parsley. Enjoy.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 373.13 Kcal (1562 kJ)
Calories from fat 100.84 Kcal
% Daily Value*
Total Fat 11.2g 17%
Cholesterol 17.78mg 6%
Sodium 1445.18mg 60%
Potassium 825.98mg 18%
Total Carbs 51.33g 17%
Sugars 6.86g 27%
Dietary Fiber 5.59g 22%
Protein 18.17g 36%
Vitamin C 61.1mg 102%
Vitamin A 0.5mg 16%
Iron 3.6mg 20%
Calcium 263.2mg 26%
Amount Per 100 g
Calories 68.21 Kcal (286 kJ)
Calories from fat 18.43 Kcal
% Daily Value*
Total Fat 2.05g 17%
Cholesterol 3.25mg 6%
Sodium 264.21mg 60%
Potassium 151mg 18%
Total Carbs 9.38g 17%
Sugars 1.25g 27%
Dietary Fiber 1.02g 22%
Protein 3.32g 36%
Vitamin C 11.2mg 102%
Vitamin A 0.1mg 16%
Iron 0.7mg 20%
Calcium 48.1mg 26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.6
    Points
  • 10
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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