FOODILY is moving homes! Before May 30th, please log in to keep your recipes and lists. Log in

Ribollita (Stale Bread And Vegetables Soup)

4 faves
Nutrition per serving    (USDA % daily values)
CAL
228
FAT
5%
CHOL
0%
SOD
23%

Comments

Add a comment

Ingredients for 12 servings

1 Lb Stale Bread (preferably unsalted, absolutely not sourdough), cut in thin slices.

1 Verza (Savoy Cabbage)

1 Small Can of Pelati

3 Carrots

1 Red Onion

Extra Virgin Olive Oil for dressing

5 Bunches of Lacinato Kale

14 Oz of Cannellini Beans

3 Medium Size Potatoes

4 Celery Stocks

Olive OIl, Salt and Pepper

You might also like

Ribollita
La Tavola Marche
Ribollita Recipe
Jamie Oliver
Ribollita Soup
Parade Magazine
Ribollita Con Verdure
Rachael Ray
Ribollita Soup
Delicious Everyday
Tuscan Bread & Tomato Soup (Ribollita)
The Kitchn
Valerie Bertinelli’s Ribollita Soup
The Dr. Oz Show
Ribollita - A Tuscan Bean Soup
Eatomaniac
Ribollita (Italian Bread Soup)
Cooking Light
Italian Ribollita (Vegetable And Bread Soup)
AllRecipes.com