Ribollita (Vegetable, Bean and Stale Bread Soup)

Ribollita (Vegetable, Bean and Stale Bread Soup)
19 Ingredients
  • 1 cup borlotti beans or other small dried bean of choice, soaked for 4 hours
  • 8 cups chicken stock
  • 3 to 4 cloves garlic, crushed
  • 2 onions, 1/2 peeled, 1 1/2 chopped
  • Salt and freshly ground black pepper
  • 5 to 6 slices 1-inch thick peasant style bread, cut into coarse cubes or torn into pieces
  • About 1/4 cup EVOO, plus some for drizzling at the table
  • 2 carrots, chopped
  • 2 small ribs celery with leafy tops, chopped
  • 1 teaspoon crushed red pepper flakes, 1/3 palmful
  • 1 fresh bay leaf
  • Herb bundle of fresh parsley, sage, thyme and rosemary
  • 1/2 cup dry white wine
  • 1 bunch Tuscan kale (also known as lacinato or dinosaur) or Swiss chard, stemmed and chopped, (about 12 ounces trimmed greens)
  • 1/2 small savoy cabbage, cored and chopped, about 2 to 3 cups
  • A few grates of nutmeg
  • 2 cups tomato puree or passata
  • Parmigiano-Reggiano rind, plus freshly grated to pass at table
  • 1 small white or red onion, finely chopped
Nutrition
472
24% daily value
6 servings
                                       
                                            high-​fiber
     

Fat

23% 15

Saturated

15% 3

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 2

Carbs

21% 64

Carbs (net)

- 51

Fiber

52% 13

Sugars

- 16

Sugars, added

- 0

Protein

43% 22

Cholesterol

3% 10

Sodium

65% 1563

Calcium

34% 342

Magnesium

44% 185

Potassium

36% 1679

Iron

86% 16

Zinc

26% 3

Phosphorus

46% 320

Vitamin A

49% 441

Vitamin C

50% 45

Thiamin (B1)

43% 1

Riboflavin (B2)

43% 1

Niacin (B3)

55% 9

Vitamin B6

55% 1

Folate equivalent (total)

53% 210

Folate (food)

- 201

Folic acid

- 5

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

32% 5

Vitamin K

643% 772

Sugar alcohols

- 0

Water

- 562
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