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    You are in: Home / Recipes / Ribollita Recipe
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    Ribollita

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Chef #1213673's Note:

    My family loves this soup.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil in a large saucepan. Add the onions, carrots, garlic, celery and fennel and fry gently for 10 minutes. Add the courgettes and fry for a further 2 minutes.
    2. 2
      Add the chopped tomatoes, pesto, stock and beans and bring to a boil. Reduce the heat, cover and simmer gently for 25-30 minutes, until the vegetables are completely tender. Season with salt and pepper to taste.
    3. 3
      To serve, fry the spinach in the oil for 2 minutes or until wilted. Spoon over the bread in soup bowls, then ladle the soup over the spinach. Serve with extra olive oil for drizzling on to the soup and Parmesan cheese to sprinkle on top.
    4. 4
      Variation -- Use other dark greens, such as chard or cabbage instead of spinach; shred and cook till tender.

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    Ratings & Reviews:

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    Nutritional Facts for Ribollita

    Serving Size: 1 (344 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 267.6
     
    Calories from Fat 79
    29%
    Total Fat 8.7 g
    13%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 486.4 mg
    20%
    Total Carbohydrate 40.7 g
    13%
    Dietary Fiber 9.6 g
    38%
    Sugars 8.9 g
    35%
    Protein 10.6 g
    21%

    The following items or measurements are not included:

    pesto sauce

    vegetable stock

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