Tuscan Ribollita Recipe | Yummly
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Tuscan Ribollita

THE FOODIE PHYSICIAN(1)
18Ingredients
65Minutes
340Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 2 tablespoons olive oil (plus extra for drizzling on top)
  • 1 onion (large, chopped, 1 ½ cups)
  • 2 carrots (peeled and chopped, 3/4 cup)
  • 2 celery stalks (chopped, 3/4 cup)
  • 3 cloves garlic (thinly sliced)
  • 3/8 teaspoon red chili flakes (depending on how spicy you like it)
  • salt
  • pepper
  • 1 tablespoon tomato paste
  • 10 ounces Tuscan kale (chopped, stems and ribs removed)
  • 14.5 ounces diced tomatoes
  • 4 cups vegetable stock (low sodium, or water)
  • 5 sprigs fresh thyme
  • 1 bay leaf
  • 1 Parmesan (rind*)
  • 15.5 ounces cannellini beans (drained and rinsed)
  • 2 cups bread (cubed, firm, such as ciabatta, whole wheat or multigrain loaf)
  • 2 tablespoons grated Parmesan cheese
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    NutritionView More

    340Calories
    Sodium64% DV1530mg
    Fat18% DV12g
    Protein33% DV17g
    Carbs16% DV49g
    Fiber24% DV6g
    Calories340Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat3g15%
    Trans Fat
    Cholesterol10mg3%
    Sodium1530mg64%
    Potassium1190mg34%
    Protein17g33%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate49g16%
    Dietary Fiber6g24%
    Sugars10g20%
    Vitamin A350%
    Vitamin C210%
    Calcium30%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Francesca S. 7 months ago
    delicious i added bacon to it for more flavo4

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