Ribollita Recipe

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Ribollita
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Ingredients:

Directions:

  1. Soak the beans in 2 quarts of water overnight, and then boil them until tender, about 45 minutes to 1 hour. Rub 3/4 of the beans through a sieve and put the puree back into the cooking water. Put aside the remaining whole beans. Brown the garlic and the chopped onion in 8 tablespoons of oil, and as soon as they have softened, add 2 tablespoons of tomato puree diluted with a glass of warm water. Add the very finely chopped carrot and the celery, the cabbages, chard, and the potatoes. Season with salt and pepper, cook for a few minutes and then add the pureed beans. Continue cooking for an hour. When the vegetables are well done, add the sliced bread and the whole beans previously put aside. Mix well, pour into a soup tureen and serve with a touch of extra-virgin olive oil and the thinly sliced onion passed around separately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 797.23 Kcal (3338 kJ)
Calories from fat 276.67 Kcal
% Daily Value*
Total Fat 30.74g 47%
Sodium 164.4mg 7%
Potassium 3016.24mg 64%
Total Carbs 104.07g 35%
Sugars 17.04g 68%
Dietary Fiber 25.44g 102%
Protein 30.78g 62%
Vitamin C 130.7mg 218%
Vitamin A 0.8mg 27%
Iron 14.3mg 80%
Calcium 419.1mg 42%
Amount Per 100 g
Calories 152.1 Kcal (637 kJ)
Calories from fat 52.79 Kcal
% Daily Value*
Total Fat 5.87g 47%
Sodium 31.37mg 7%
Potassium 575.45mg 64%
Total Carbs 19.86g 35%
Sugars 3.25g 68%
Dietary Fiber 4.85g 102%
Protein 5.87g 62%
Vitamin C 24.9mg 218%
Vitamin A 0.2mg 27%
Iron 2.7mg 80%
Calcium 80mg 42%

* 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

  • 17.7
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free,
  • good source of fiber

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