Ribollita Recipe

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Ribollita
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Ingredients:

Directions:

  1. Heat 5 teaspoons oil in a Dutch oven over medium heat. Add seasoning blend and garlic; sauté 5 minutes or until vegetables are very tender. Add 1 cup beans, kale, and next 6 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until kale is tender, stirring occasionally.
  2. While soup simmers, mash remaining beans in a small bowl using a potato masher.
  3. Add mashed beans to soup; simmer 15 minutes or until slightly thick. Ladle soup into individual bowls; top with bread, and drizzle with remaining oil.
  4. Note: If frozen seasoning blend is not available in your area, you may substitute 3/4 cup each of finely chopped onion, celery, and red or green bell pepper, plus 2 tablespoons minced fresh parsley; sauté 8 minutes or until tender.
  5. Ribollita (ree-boh-LEE-tah), or reboiled soup, is traditionally made a day ahead and then reheated before it's served.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 126.64 Kcal (530 kJ)
Calories from fat 21.41 Kcal
% Daily Value*
Total Fat 2.38g 4%
Sodium 351.95mg 15%
Potassium 285.09mg 6%
Total Carbs 21.88g 7%
Sugars 1.1g 4%
Dietary Fiber 1.81g 7%
Protein 5.62g 11%
Vitamin C 56.2mg 94%
Vitamin A 0.5mg 16%
Iron 1.8mg 10%
Calcium 101.4mg 10%
Amount Per 100 g
Calories 127.17 Kcal (532 kJ)
Calories from fat 21.5 Kcal
% Daily Value*
Total Fat 2.39g 4%
Sodium 353.42mg 15%
Potassium 286.27mg 6%
Total Carbs 21.97g 7%
Sugars 1.11g 4%
Dietary Fiber 1.82g 7%
Protein 5.64g 11%
Vitamin C 56.5mg 94%
Vitamin A 0.5mg 16%
Iron 1.8mg 10%
Calcium 101.8mg 10%

* 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

  • 2.4
    Points
  • 3
    PointsPlus

Good Points

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

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