Appetizers / Soups / Salads

Ribolita Soup Recipe takes 10 minutes to prepare.

Ribolita Soup Recipe takes 30 minutes to cook.

Ribolita Soup Recipe makes 8 servings.

The ingredients for Ribolita Soup Recipe are:

4 tbsp Extra Virgin Olive Oil
1 cup, chopped Onions, raw
1 cup, chopped Carrots, raw
2 serving bacon, hormel black label bacon lower sodium 2 pcs
2 clove Garlic
0.6 cup Tomato Paste
1 package (10 oz) yields Spinach, frozen
425 gram(s) Bush's Best Cannellini Beans - White Kidney Beans (1/2 cup, 130 grams, 3.5 servings per container)
3 serving Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth, 1 cup/serv
2 cup Canned Tomatoes

Here is how you make Ribolita Soup Recipe:

Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, pancetta, 1 minced garlic, 1t salt, and 1t pepper. Cook until the onion is golden brown and the bacon is crisp, about 7 minutes. Add tomato paste and stir until dissolved. Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add the spinach, beans, remaining garlic clove- whole, 1 T Herbs de Provence, stock, 1 bay leaf, and Parmesan rind (Optional). Bring the soup to a boil, reduce heat and simmer for 30 minutes.Serving Size: Serves 8Number of Servings: 8Recipe submitted by SparkPeople user JSTEVENS1967.

The nutritional information for Ribolita Soup Recipe is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 167.9

• Total Fat: 9.0 g
• Cholesterol: 3.8 mg
• Sodium: 598.5 mg
• Total Carbs: 18.8 g
• Dietary Fiber: 5.5 g
• Protein: 7.1 g