Sign up to receive the newsletter including our weekly meal plan
Oops! Something went wrong while submitting the form
Ribollita Soup
No items found.
Ribollita Soup
Recipe Amount:
6 Servings
Serving Size:
1 Serving
Sodium per Serving (mg):
272
This soup tastes great everytime we make this. It utilizes leftover vegetables and day-old bread to make a worthy dinner. Even though the soup is still good without the toppings, it gives the soup that extra flavor.
Ingredients
- 1 Cup Dry Cannellini Beans
- 1 Onion - Diced
- 1 Carrot - Peeled, diced
- 12 Garlic Cloves - Minced
- 1 Celery Stalk - Diced
- 1 Fresh Rosemary - 1 sprig
- 1 Tsp Fresh Thyme - 1 sprig
- 1 Tsp Crushed Red Pepper Flakes
- 1 Parmesan Rind
- 4 Cups Homemade Chicken Stock
- 1-15 Oz Can No Salt Added Diced Tomatoes - Can substitute 1 cup tomato sauce
- 8 Oz Spinach
- Black Pepper - To taste
- 3 Slices Homemade French Bread - Each cut in half - or use any kind of bread
- 1/2 Red Onion - Sliced
- 1/2 Cup Grated Parmesan Cheese
Preparation
Step 1:
Cook the dry cannellini beans in the Instant Pot.
Step 2:
In a large stock pot on medium high heat, saute the onion, carrot and celery. When the vegetables are soft, add the garlic and herbs and saute for 1 minute. Add the chili flakes, Parmesan rind, chicken stock, tomatoes and beans. Bring to a boil and reduce heat to a simmer. After cooking 30 minutes, add the spinach and adjust seasonings.
Step 3:
Optional topping: Preheat oven to 500F degrees. Right after spinach is cooked, add the bread slices on top of the soup in either a bowl which can handle 500F degrees or the original pot which can handle 500F degrees. Add the red onion, drizzle with olive oil and add Parmesan cheese on top. Cook in the oven until browned and crisp.
Step 4:
Step 5:
Step 6:
Variations
Additional Notes
Estimated Nutritional Information:
Serving Size:
1 Serving
Calories (kCal):
321
Fat (g):
5
Cholesterol (mg):
16
Sugar (g):
7
Protein (g):
18
Fiber (g):
10
Sodium (mg):
272
Potassium (mg):
1265
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse varius enim in eros elementum tristique. Duis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae erat. Aenean faucibus nibh et justo cursus id rutrum lorem imperdiet. Nunc ut sem vitae risus tristique posuere. uis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae era
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse varius enim in eros elementum tristique. Duis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae erat. Aenean faucibus nibh et justo cursus id rutrum lorem imperdiet. Nunc ut sem vitae risus tristique posuere. uis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae era