Soup Recipe: Italian Bread Tomato Soup Ribollita

Soup Recipe: Italian Bread & Tomato Soup (Ribollita)

Soup Recipe: Italian Bread & Tomato Soup (Ribollita)


Serves 6

Details
  • Servings:   6
  • Calories:   456
  • Protein:   24g
  •  
  • Fiber:   12g
  • Sugar:   12g
  • Carb Total:   59g
  •  
  • Trans Fat:   1g
  • Saturated:   2g
  • Fat Total:   11g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   soup
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Cuisine
  • italian
Ingredients
  • 2 tablespoons olive oil
  • 4 large garlic cloves, chopped
  • 1 medium onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 large celery ribs, chopped
  • 1 dried bay leaf
  • 2 15.5-ounce cans cannellini beans, with their liquid
  • 6 cups vegetable or chicken stock
  • 1 15-ounce can (1 3/4 cups) tomato pureé
  • 9 ounces day-old bread, torn in pieces (about 3 cups)
  • 1/4 cup fresh basil, chopped
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