Ribollita Toscana Recipe

Name: Ribollita Toscana Recipe
Total time: 40 min
Yield: 4
Cuisine: Italian

Recipe By Yummy Mummy Kitchen

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.

4.6

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40minstotal

10minsPrep

30minsCook

ingredients serves

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Ingredients For Ribollita Toscana Recipe

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

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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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