Vegetarian Ribollita (Food Network Kitchens) Recipe

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Vegetarian Ribollita (Food Network Kitchens)
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Ingredients:

Directions:

  1. In a soup pot or Dutch oven heat the 1/4 cup olive oil over medium heat. Add the onions, celery, zucchini, carrots, garlic, and rosemary; season with salt and pepper. Cook until the vegetables are soft and juicy, about 10 minutes. Add the cabbage, tomatoes, basil, and marjoram and season again with salt and pepper. Cook until cabbage is just tender, about 10 minutes. Stir in the beans and vegetable broth, and adjust the heat to simmer gently for 20 minutes.
  2. Remove the rosemary sprig. Stir in the bread and spinach, increase the heat to medium and cook until the soup thickens, about 10 minutes more. Season with salt and pepper. Ladle soup into warm bowls. Top with cheese and a little drizzle extra-virgin olive oil.
  3. Copyright 2004 Television Food Network, G.P. All rights reserved.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 884.37 Kcal (3703 kJ)
Calories from fat 215.31 Kcal
% Daily Value*
Total Fat 23.92g 37%
Cholesterol 10.76mg 4%
Sodium 3088.15mg 129%
Potassium 1213.38mg 26%
Total Carbs 142.93g 48%
Sugars 15.93g 64%
Dietary Fiber 11.13g 45%
Protein 31.37g 63%
Vitamin C 43.4mg 72%
Vitamin A 0.1mg 2%
Iron 11.1mg 62%
Calcium 242.4mg 24%
Amount Per 100 g
Calories 121.63 Kcal (509 kJ)
Calories from fat 29.61 Kcal
% Daily Value*
Total Fat 3.29g 37%
Cholesterol 1.48mg 4%
Sodium 424.74mg 129%
Potassium 166.89mg 26%
Total Carbs 19.66g 48%
Sugars 2.19g 64%
Dietary Fiber 1.53g 45%
Protein 4.31g 63%
Vitamin C 6mg 72%
Iron 1.5mg 62%
Calcium 33.3mg 24%

* 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

  • 18.9
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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