Ribollita (Tuscan Vegetable Soup)
Ribollita (Tuscan Vegetable Soup)
- July 20, 2021
- Posted by: Fitbliss
Heat a large non-stick saucepan over medium heat and cook pancetta, stirring for 2 minutes until fat begins to render into pan.
Add onion, celery, carrot, parsley stems and kale stems and sauté for 5 minutes until onion is soft.
Add passata, stock and cannellini beans. Bring to a simmer, cover and cook for 15 minutes until vegetables are tender.
Add kale leaves and bread and simmer uncovered for a further 8 minutes until the bread is very soft and the soup has thickened. Adjust seasoning.
Divide between serving bowls and top with chopped parsley to serve.
Servings 2
- Amount Per Serving
- Calories 441
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 3.5g18%
- Total Carbohydrate 46.1g16%
- Dietary Fiber 15.3g62%
- Sugars 13.7g
- Protein 33.8g68%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Heat a large non-stick saucepan over medium heat and cook pancetta, stirring for 2 minutes until fat begins to render into pan.
Add onion, celery, carrot, parsley stems and kale stems and sauté for 5 minutes until onion is soft.
Add passata, stock and cannellini beans. Bring to a simmer, cover and cook for 15 minutes until vegetables are tender.
Add kale leaves and bread and simmer uncovered for a further 8 minutes until the bread is very soft and the soup has thickened. Adjust seasoning.
Divide between serving bowls and top with chopped parsley to serve.
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Heat a large non-stick saucepan over medium heat and cook pancetta, stirring for 2 minutes until fat begins to render into pan.
Add onion, celery, carrot, parsley stems and kale stems and sauté for 5 minutes until onion is soft.
Add passata, stock and cannellini beans. Bring to a simmer, cover and cook for 15 minutes until vegetables are tender.
Add kale leaves and bread and simmer uncovered for a further 8 minutes until the bread is very soft and the soup has thickened. Adjust seasoning.
Divide between serving bowls and top with chopped parsley to serve.
Servings 2
- Amount Per Serving
- Calories 441
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 3.5g18%
- Total Carbohydrate 46.1g16%
- Dietary Fiber 15.3g62%
- Sugars 13.7g
- Protein 33.8g68%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Heat a large non-stick saucepan over medium heat and cook pancetta, stirring for 2 minutes until fat begins to render into pan.
Add onion, celery, carrot, parsley stems and kale stems and sauté for 5 minutes until onion is soft.
Add passata, stock and cannellini beans. Bring to a simmer, cover and cook for 15 minutes until vegetables are tender.
Add kale leaves and bread and simmer uncovered for a further 8 minutes until the bread is very soft and the soup has thickened. Adjust seasoning.
Divide between serving bowls and top with chopped parsley to serve.