Name: Tuscan Ribollita Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 carrot; Sea salt; Ciabatta or stale bread to serve; 2 sprigs of fresh thyme; ½ tsp dried thyme; ½ tbsp. Olive oil; 1 Leek; 2 celery; 2 medium vine tomatoes deseeded and roughly cubed; 2 garlic cloves finely chopped; 1 tin cannellini beans; 600 ml vegetable stock; 100 g black kale or cabbage; 1 large onion; 20 g freshly grated parmesan

Italian Ribollita soup is a creamy, healthy, full flavoured vegetable soup. Made with store cupboard ingredients and all those leftovers from the week this budget friendly, autumnal soup is perfect for an easy meal when the nights are starting to draw in.

Milk

Wheat

Gluten Free

Lactose Free

Vegetarian

Fresh Vegetables

gram

carrot

Seasonings

sea salt

Bread

ciabatta bread

fresh thyme

dried thyme

Oils

milliliter

olive oil

leek

celery

vine tomato

garlic

Beans & Legumes

cannellini beans

Stocks & Broths

vegetable stock

lacinato kale

onion

Cheese

grated parmesan cheese

Zinc

Minerals

Lutein+zeaxanthin

Vitamins

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Cholesterol

Sugar

Added Sugar

Sodium

Vitamin C

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Potassium

Choline

Beta-carotene

Vitamin A

Dietary Folate Equivalents

Copper

Manganese

Thiamin (B1)

Vitamin K

Folic Acid (B9)

Selenium

Alpha-carotene

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Tuscan Ribollita Soup

Produce

Baking Goods

Bakery

Meal

Dairy

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