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Tuscan Ribollita

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

8.0g

Energy (kJ)

1012kJ

Energy (kcal)

241kcal

Carbohydrate incl. fibre (g)

35.2g

Carbohydrate excl. fibre (g)

28.9g

Sugar (g)

4.1g

Fibre (g)

6.5g

Fat (g)

8.2g

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)

386mg

Salt (g)

0.96g

Vitamin A (IU)

6383IU

Vitamin C (mg)

31.4mg

Calcium (mg)

68mg

Iron (mg)

1.73mg

Potassium (mg)

349mg

Total

48.3g

6073kJ

1447kcal

211.3g

173.6g

24.6g

39.3g

49.1g

7.8g

37.5g

30.4g

6.1g

0.0g

0mg

2317mg

5.78g

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
  • 1 To begin, heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Fry until golden brown for roughly 8–10 minutes on a medium heat, stirring constantly
  • 2 Add the thyme, bay leaves, black peppercorns, sweet potato, savoy cabbage and tomato paste and mix well. Stir the stock pot into the mixture. Drain the beans, mash half of them, and add the mashed and whole beans to the pot. Add 1.5 litres of water, bring to a boil and simmer for 20 minutes
  • 3 Add the cavolo nero and cook for a further 10 minutes. Season to taste with salt
  • 4 Add the sourdough bread and spinach, check the seasoning and simmer for a further 5 minutes. To serve, spoon into individual pasta plates, drizzle over some extra virgin olive oil and sprinkle over crushed peppercorns