Appetizers / Soups / Salads

Ribolitta -- Italian Soup (low sodium) takes several minutes to prepare.

Ribolitta -- Italian Soup (low sodium) takes several minutes to cook.

Ribolitta -- Italian Soup (low sodium) makes 10 servings.

The ingredients for Ribolitta -- Italian Soup (low sodium) are:

1 Tbsp extra virgin olive oil
1 small thin slice pancetta (italian bacon) or substitute 3 slices regular bacon
1 cup onion, chopped
1/2 c chopped celery, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
2 cloves garlic, chopped
1/4 tsp. black pepper
2 15 oz. cans diced tomatoes, no salt added
1 carton (1 Qt.) Pacific organic free range chicken broth, low sodium
2 15 oz. cans EarthFare Cannellini beans
1 box frozen chopped spinach
Fresh basil

Here is how you make Ribolitta -- Italian Soup (low sodium):

Saute pancetta in olive oil until crisp, remove and chop.Add onion, celery, peppers and saute until translucent.Add garlic and diced pancetta and saute - do not burn the garlic.Add black pepper, tomatoes, cannellini beans and chicken broth. Simmer 30 minutes. Ad spinach, simmer 10-15 minutes longer.Just before serving, add chopped fresh basil.Number of Servings: 10Recipe submitted by SparkPeople user EDM24601.

The nutritional information for Ribolitta -- Italian Soup (low sodium) is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 142.9

• Total Fat: 3.2 g
• Cholesterol: 1.6 mg
• Sodium: 198.9 mg
• Total Carbs: 22.4 g
• Dietary Fiber: 6.6 g
• Protein: 7.7 g