Ecomely

Language

Ribollita: photo of the dish
Illustrative photo: Ta4e Negodue — CC BY-SA 4.0, Wikimedia Commons
Soups

Ribollita

Thick Tuscan soup with beans, black kale and bread, even better reheated.

  • 1 h 20
  • 6 servings
  • Medium
  • Budget-friendly
  • Italian

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Spices & seasoning

Nutrition facts

344 kcal per serving

Protein
10.7 g
Carbohydrates
35.4 g
of which sugars
7.4 g
Fat
15.2 g
Fiber
10.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Sauté the onion, carrots, celery and garlic in the oil.
  2. Add the tomatoes, kale, half of the beans (mashed) and 1.5 L (about 6 cups) of water; cook for 40 minutes.
  3. Add the remaining beans and the bread in pieces, and cook for 15 minutes.
  4. Serve with a drizzle of olive oil.

More ideas

Vegetable Soup45 min · 4 serv. · budget-friendlyCauliflower Gratin45 min · 4 serv. · budget-friendlyLeek and Potato Soup45 min · 4 serv. · budget-friendlySweet Potato Coconut Soup40 min · 4 serv. · budget-friendlyRed Lentil and Sweet Potato Dal35 min · 4 serv. · budget-friendlyCream of Broccoli Soup30 min · 4 serv. · budget-friendlyTurkish-Style Red Lentil Soup35 min · 4 serv. · budget-friendlyCreamy Curried Cauliflower Soup35 min · 4 serv. · budget-friendly

Original Ecomely recipe.