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Tuscan Ribollita

Ribollita is a hugely important staple in Tuscan cuisine – it may look like a simple vegetable soup on the surface, but this dish is more than the sum of its parts. The stale bread is very traditional – as it rehydrates in the soup, it takes on a lovely silky texture.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • 3 tbsp olive oil
  • 1 small onion, finely diced
  • 1 small carrot, finely diced
  • 1 celery stick, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tbsp thyme leaves, chopped
  • 2 bay leaves
  • 1 tsp black peppercorns
  • 1 small sweet potato, diced
  • 1/2 savoy cabbage, shredded
  • 1 tbsp tomato paste
  • 1 Knorr Organic Vegetable Stock Pot
  • 400 g cannellini beans
  • 100 g cavolo nero, chopped
  • 50 g baby spinach
  • 150 g sourdough bread, at least 3 days old, roughly torn
  • salt

NUTRITIONAL INFORMATION

 

Amount per serving

Protein (g)

5.3g

Energy (kJ)

755kJ

Energy (kcal)

180kcal

Carbohydrate incl. fibre (g)

23.5g

Carbohydrate excl. fibre (g)

20.6g

Sugar (g)

3.5g

Fibre (g)

3.2g

Fat (g)

7.9g

Saturated fat (g)

1.3g

Unsaturated fat (g)

6.2g

Monounsaturated fat (g)

5.1g

Polyunsaturated fat (g)

1.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

198mg

Salt (g)

0.49g

Vitamin A (IU)

6383IU

Vitamin C (mg)

31.4mg

Calcium (mg)

68mg

Iron (mg)

1.73mg

Potassium (mg)

349mg

Total

31.6g

4533kJ

1083kcal

141.3g

123.6g

21.2g

19.3g

47.4g

7.8g

37.5g

30.4g

6.1g

0.0g

0mg

1185mg

2.95g

38301IU

188.3mg

411mg

10.40mg

2095mg