Ingredients
For 6 servings. All ingredients are generic, never brand names.
- Cavolo nero400 g
- Savoy cabbage300 g
- Cannellini beans, cooked500 g
- Onion, carrot, celery300 g
- Potatoes2
- Tomatoes2
- Stale Tuscan bread300 g
- Stock1.5 L
- Extra-virgin olive oil4 tbsp
- Salt1 1/2 tsp
- Black pepper1/2 tsp
Method
- SoupCook soffritto, greens, potatoes, tomatoes and beans in stock 1 hour.
- LayerLayer with bread; rest overnight.
- ReboilReheat until thick; drizzle with oil.
Nutrition per serving
| Calories | 440 kcal |
|---|---|
| Protein | 17.9 g |
| Carbohydrates | 66.8 g |
| Fat | 12.1 g |
| Fibre | 12.7 g |
| Sugar | 9.0 g |
| Sodium | 1696 mg |
| Saturated fat | 2.0 g |
| Serving size | about 580 g |
Estimated from the ingredients; actual values vary with brands and portion sizes.
Allergens
Contains Wheat / gluten, Celery. Use halal-certified meat and poultry.
Quick answers
How long does Ribollita take to make?
About 9 h 25 min in total: 25 min of preparation and 1 h of cooking, plus 8 h resting.
How many calories are in Ribollita?
About 440 kcal per serving, with 18 g of protein. The recipe makes 6 servings of about 580 g each.
Which allergens does Ribollita contain?
Based on its ingredients it contains Wheat / gluten, Celery. Always check the labels of packaged ingredients.
Where is Ribollita from?
Ribollita is a main course from Italy. Tuscan 'reboiled' bread and bean soup with cavolo nero.
More recipes from Italy
- Trippa alla Romana2 h 15 min · 375 kcal
- Porchetta12 h 20 min · 1058 kcal
- Arista di Maiale1 h 44 min · 413 kcal
- Maiale al Latte2 h 24 min · 617 kcal
- Salsiccia e Patate58 min · 733 kcal
- Cotoletta alla Bolognese23 min · 799 kcal
- Pollo alla Cacciatora1 h 15 min · 592 kcal
- Pollo alla Romana1 h 15 min · 598 kcal