Lunch

Vegetarian Ribollita is for Lunch.

Vegetarian Ribollita takes several minutes to prepare.

Vegetarian Ribollita takes several minutes to cook.

Vegetarian Ribollita makes 6 servings.

The ingredients for Vegetarian Ribollita are:

Ingredients
1/4 cup extra-virgin olive oil, plus more for drizzling
1 medium onion, diced (2 1/2 cups)
1 rib celery, sliced (3/4 cups)
1 medium zucchini, diced (1 1/4 cups or 5 1/4 ounces)
2 carrots, peeled and diced (1/3 cup)
3 cloves garlic, chopped
1 sprig fresh rosemary
Kosher salt
Freshly ground black pepper
1 head Savoy cabbage, cleaned and coarsely chopped or shredded (7 1/2 cups)
1 (15-ounce) can diced tomatoes, in juice
1/2 cup chopped fresh basil leaves
1 teaspoon dried marjoram
1 (15-ounce) can cannellini beans
10 cups vegetable broth
4 cups cubed sourdough bread (about 1/2 loaf)
3 cups baby spinach leaves

Here is how you make Vegetarian Ribollita:

In a soup pot or Dutch oven heat the 1/4 cup olive oil over medium heat. Add the onions, celery, zucchini, carrots, garlic, and rosemary; season with salt and pepper. Cook until the vegetables are soft and juicy, about 10 minutes. Add the cabbage, tomatoes, basil, and marjoram and season again with salt and pepper. Cook until cabbage is just tender, about 10 minutes. Stir in the beans and vegetable broth, and adjust the heat to simmer gently for 20 minutes.Remove the rosemary sprig. Stir in the bread and spinach, increase the heat to medium and cook until the soup thickens, about 10 minutes more. Season with salt and pepper. Ladle soup into warm bowls. Top with cheese and a little drizzle extra-virgin olive oil.Copyright 2004 Television Food Network, G.P. All rights reserved.From Food Network KitchensRead more at: http://www.foodnetwork.com/recipes/food-network-kitchens/vegetarian-ribollita-recipe.html?oc=linkbackServing Size: Makes 6 ServingsNumber of Servings: 6Recipe submitted by SparkPeople user CARRIE1390.

The nutritional information for Vegetarian Ribollita is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 246.6

• Total Fat: 9.6 g
• Cholesterol: 0.0 mg
• Sodium: 1,911.0 mg
• Total Carbs: 35.5 g
• Dietary Fiber: 9.9 g
• Protein: 8.4 g

The dietary needs meet for Vegetarian Ribollita is Vegan