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Italian Ribollita (Vegetable and Bread Soup)

Italian Ribollita (Vegetable and Bread Soup) Recipe

  • 1 tablespoon olive oil
  • 1 large red onion, diced
  • 2 carrots, diced
  • 1 stalk celery, diced
  • 4 potatoes, diced
  • 10 (5 inch) zucchini, diced
  • 1 leek, sliced
  • 1 quart hot water
  • 1 bunch Swiss chard, chopped
  • 1 head Savoy cabbage, quartered, cored and shredded
  • 1 bunch kale, shredded
  • 2 (15.5 ounce) cans cannellini beans, drained and rinsed
  • salt and ground black pepper to taste
  • 3 tablespoons tomato puree
  • 8 slices day-old bread
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 352
Total Fat 3.9g
Saturated Fat 0.6g
Cholesterol 0mg
Sodium 624mg
Total Carbohydrate 68.9g
Dietary Fiber 14.7g
Sugars 9.2g
Protein 15.1g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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