Ribollita (Tuscan Bread Soup)

Name: Ribollita (Tuscan Bread Soup)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 400 g white beans; 250 g baby spinach; 150 g carrots; 100 g celery stalks; 150 g zucchini; 400 g canned tomatoes; 150 g onions; 30 g garlic; 800 ml vegetable broth; 250 g stale bread; 80 ml olive oil; 20 g fresh basil; 3 g salt; 1 g black pepper

1hMediterraneanFacile

A legendary Tuscan vegetable and bread soup, thick and hearty—the perfect way to use up stale bread and vegetables.

280

Calories

10g

Protein

Fat

42g

Carbs

4 servings

400 g white beans
250 g baby spinach
150 g carrots
100 g celery stalks
150 g zucchini
400 g canned tomatoes
150 g onions
30 g garlic
800 ml vegetable broth
250 g stale bread
80 ml olive oil
20 g fresh basil
3 g salt
1 g black pepper

Allergens:Gluten

Soup Mediterranean Vegan Budget Friendly