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 Slices crusty italian bread, such as la brea bakery italian round
2 tablespoon Extra virgin olive oil
1 Yellow Onion, Diced
2 Carrots, Diced
2 stick Celery , diced
4 Cloves Garlic, Minced
0.25 teaspoon Red pepper flakes
0.5 teaspoon Sea salt
2 cup Shredded Green Cabbage
15 ounce Diced Tomatoes
3 cup Vegetable Broth
2 cup Cooked/canned cannellini beans, drained and rinsed
2 sprig Thyme
2 sprig Rosemary
10 ounce Shredded Kale
Nutrition value
352
calories per serving
13 g Fat37 g Protein16 g Carbs12 g FiberOther
Current Totals
13 g Fat
37 g Protein
16 g Carbs
12 g Fiber
MacroNutrients
Carbs
16 g
Protein
37 g
Fiber
12 g
Fats
Fat
13 g
Vitamins & Minerals
Calcium
324 mg
Iron
6 mg
Vitamin A
2988 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
8 mg
Vitamin B6
0 mg
Vitamin B9
219 mcg
Vitamin B12
0 mcg
Vitamin C
165 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
158 mg
Manganese
3 mg
Phosphorus
347 mg
Selenium
31 mcg
Zinc
2 mg
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
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