Ribollita

By bridgetinma

Nutrition Facts
Serving Size 704 g
Amount Per Serving
Calories 526 Calories from Fat 91
% Daily Value*
Total Fat 10.1g 15%
Saturated Fat 1.7g 9%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 1206mg 50%
Total Carbohydrates 77.6g 26%
Dietary Fiber 30.7g 123%
Sugars 10.5g
Protein 34.8g
Vitamin A 72% • Vitamin C 89%
Calcium 23% • Iron 58%
Nutrition Grade A
* Based on a 2000 calorie diet
Nutritional Analysis
Good points

Low in saturated fat
No cholesterol
Very high in dietary fiber
High in iron
High in manganese
High in phosphorus
High in potassium
High in vitamin A
High in vitamin C

Ingredients

• 2 tablespoons olive oil
• 1 leek, white part only, thinly sliced OR 1 small onion, chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1/2 head Savoy cabbage, sliced thinly (optional if you can't find it)
• 6 cups reduced-sodium chicken broth
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can cannellini or small white beans, rinsed and drained
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups stale crusty sourdough, French, or Italian bread, cut into 1-inch pieces
• 1/4 cup fresh basil, coarsely chopped

Details

Servings 4

Preparation

Step 1

1. In a stockpot over medium-high heat, add the oil. Saute the leek for 5 minutes. Add the carrot and celery and saute for 5-8 minutes or until softened. Add the cabbage and saute for 2-3 minutes. Add the broth and tomatoes and stir to combine. Bring to a boil. Add the beans, salt, and pepper and stir to combine. Reduce the heat and simmer for 20 minutes, stirring occasionally.

2. Add the bread and basil and cook for 3-5 minutes.