Tuscan Ribollita
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
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
- 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