Appetizers / Soups / Salads

Ribollita soup is for Soup.

Ribollita soup takes 30 minutes to prepare.

Ribollita soup takes 80 minutes to cook.

Ribollita soup makes 10 servings.

The ingredients for Ribollita soup are:

3 tablespoon olive oil
3 cups / 388g raw chopped onions
1 cup/100g chopped raw celery
2 cups/260g chopped raw carrots
2 stockcubes low salt / 1 pint of water
1 tablespoon pesto
1 tin of chopped tomatoes
1 teaspoon fennel seeds
1 can / 230g drained washed red kidney beans
salt & pepper to taste
3 cups/300g raw courgette

Here is how you make Ribollita soup:

Heat oil, add onions, celery, carrots and fennel and sweat for 5 minutes. Add tin of tomatoes, pesto, stock cube, water and simmer. When nearly cooked add cougettes and drained kidney beans for last 10 minutes. Add salt and pepper to taste.NB - Cabbage can be added at tomatoe stage, although calories will increase slightly.Makes 10 portionsNumber of Servings: 10Recipe submitted by SparkPeople user DALMISTRY.

The nutritional information for Ribollita soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 120.6

• Total Fat: 6.9 g
• Cholesterol: 2.0 mg
• Sodium: 206.7 mg
• Total Carbs: 11.2 g
• Dietary Fiber: 3.3 g
• Protein: 2.9 g

Ribollita soup is Italian cuisine.

The dietary needs meet for Ribollita soup is Vegetarian