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Tuscan Ribollita

Ribollita is a hugely important staple in Tuscan cuisine – it may look like a simple soup on the surface, but this dish is more than the sum of its parts.
  • 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

Total

31.6g

4533kJ

1083kcal

141.3g

123.6g

21.2g

19.3g

47.4g

7.8g

37.5g