Ribollita (Rachael Ray) Recipe

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Ribollita (Rachael Ray)
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Ingredients:

Directions:

  1. Heat a deep, heavy bottomed pot over moderate heat. Add oil, garlic, onions, carrots, celery and bay to the pot. Season vegetables with salt and pepper and saute until they begin to soften 5 to 7 minutes. Add beans, stock and tomato sauce. Bring soup to a boil over medium high heat. Remove lid and stir in torn stale bread. Stir soup and incorporate bread as it breaks down. When soup is becomes thick and bread is distributed evenly, adjust seasoning and serve the soup in shallow bowls. Some ribolittas are so thick, the spoon can stand upright. This is a subjective technique. Make yours as thick or thin, as you like with the addition of either more bread or additional stock or water.
  2. Top shallow bowlfuls of soup with thinly sliced or finely chopped raw onion, a drizzle of extra- virgin olive oil and a generous sprinkling of grated Parmigiano-Reggiano.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 571.29 Kcal (2392 kJ)
Calories from fat 243 Kcal
% Daily Value*
Total Fat 27g 42%
Cholesterol 64.04mg 21%
Sodium 2841.6mg 118%
Potassium 922.5mg 20%
Total Carbs 48.52g 16%
Sugars 22.39g 90%
Dietary Fiber 4.24g 17%
Protein 32.44g 65%
Vitamin C 14.2mg 24%
Vitamin A 0.3mg 10%
Iron 1.2mg 7%
Calcium 59.1mg 6%
Amount Per 100 g
Calories 91.65 Kcal (384 kJ)
Calories from fat 38.98 Kcal
% Daily Value*
Total Fat 4.33g 42%
Cholesterol 10.27mg 21%
Sodium 455.86mg 118%
Potassium 147.99mg 20%
Total Carbs 7.78g 16%
Sugars 3.59g 90%
Dietary Fiber 0.68g 17%
Protein 5.2g 65%
Vitamin C 2.3mg 24%
Iron 0.2mg 7%
Calcium 9.5mg 6%

* 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

  • 12.9
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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