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