Tuscan Ribollita Soup

PROFER FOODIE (1)
Mekelburg: "Turned out great. I added Italian sausage and inc…" Read More
17Ingredients
45Minutes
420Calories

Ingredients

US|METRIC
  • 1/2 tablespoon olive oil
  • 1 onion (large, 200g finely chopped)
  • 1 leek (80g chopped)
  • 2 garlic cloves (finely chopped)
  • 1/2 teaspoon dried thyme
  • 1 carrot (150g finely chopped)
  • 2 celery (100g sticks finely chopped)
  • 2 vine tomatoes (medium, deseeded and roughly cubed, 140g)
  • 600 milliliters vegetable stock (plus extra water if required)
  • 2 sprigs fresh thyme
  • 1 can cannellini beans (240g drained)
  • 20 grams freshly grated Parmesan
  • 100 grams black kale
  • sea salt
  • black pepper
  • Parmesan
  • ciabatta bread (to serve)
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    NutritionView More

    420Calories
    Sodium83% DV2000mg
    Fat17% DV11g
    Protein53% DV27g
    Carbs22% DV66g
    Fiber32% DV8g
    Calories420Calories from Fat100
    % DAILY VALUE
    Total Fat11g17%
    Saturated Fat3.5g18%
    Trans Fat
    Cholesterol15mg5%
    Sodium2000mg83%
    Potassium1720mg49%
    Protein27g53%
    Calories from Fat100
    % DAILY VALUE
    Total Carbohydrate66g22%
    Dietary Fiber8g32%
    Sugars14g28%
    Vitamin A310%
    Vitamin C220%
    Calcium40%
    Iron45%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Mekelburg 8 months ago
    Turned out great. I added Italian sausage and increased the stock to compensate. Don’t forget to take out your sprigs of herbs prior to blending like I did :-/