Name: Ribollita Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 6 cloves garlic; 1/4 cup olive oil; 1 large rosemary sprig; 2 16 ounce can cannellini beans; 1 rind parmigiano reggiano; 1/4 cup fresh parsley; 2 cups onion; 1 bunch Tuscan kale; 1 cup zucchini; 1 cup celery; 1 cup carrot; 1/2 cup extra virgin olive oil; 3 ounces tomato paste; 1/4 pound pancetta; 6 cups low sodium chicken stock; 1/2 tsp crushed red pepper flakes; 1 loaf day old bread

Ribollita soup is so hearty and comforting.  Made with lots of kale, veggies, beans, day old bread and parmigiano reggiano this soup has it all!

Milk

Wheat

Fresh Vegetables

gram

garlic

Oils

milliliter

olive oil

fresh rosemary

Beans & Legumes

cannellini beans

Cheese

parmigiano reggiano cheese

fresh parsley

onion

lacinato kale

zucchini

celery

carrot

extra virgin olive oil

Canned Vegetables

tomato paste

Pork

pancetta

Stocks & Broths

Reduced Sodium Chicken Broth

Seasonings

red pepper flakes

Bread

bread

Riboflavin (B2)

Vitamins

Thiamin (B1)

Vitamin C

Magnesium

Minerals

Iron

Calcium

Sugar

Carbohydrates

Protein

Calories

Water

Niacin (B3)

Dietary Fiber

Manganese

Copper

Zinc

Sodium

Potassium

Phosphorus

Cholesterol

Lycopene

Calories from Fat

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Vitamin K

Lutein+zeaxanthin

Vitamin A

Beta-carotene

Choline

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Selenium

Folic Acid (B9)

Alpha-carotene

Ribollita Soup

Produce

Baking Goods

Dairy

Meat & Seafood

Meal

Bakery

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