Ribollita Rosmarino

No ratings

Prep. 15min

Total 1 h

4 portions

Ingredients

cabbage cut into pieces
8 oz
lacinato kale thinly sliced
1 ½ oz
collard greens cut into pieces
1 ½ oz
zucchini
1 ½ oz
carrot cut into pieces
1 ½ oz
celery stick cut into pieces
1 ½ oz
yellow onion cut into pieces
1 ½ oz
extra virgin olive oil divided
3 ½ oz
canned diced tomatoes drained
14 oz
Parmesan cheese rinds (see Tip)
1 oz
chicken stock
32 oz
canned cannellini beans drained, divided
10 oz
canned cranberry beans drained
7 oz
fresh basil leaves chopped, divided
10
salt divided
½ tsp
fresh ground pepper divided
4 pinches
sourdough bread
4 slices
fresh rosemary, leaves only chopped
2 sprigs

Difficulty

easy

Nutrition per 1 portion

Sodium 1757.1 mg

Protein 34.1 g

Calories 3696.9 kJ / 883.6 kcal

Fat 33.3 g

Fibre 14 g

Saturated Fat 6.5 g

Carbohydrates 114.5 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Tasting Tuscany 9 Recipes
United States

You might also like...

Chicken Noodle Soup

50min

White Bean Soup with Potatoes and Chorizo

35min

Broccoli Stem Soup with Crispy Potato Skins

45min

Tortilla Soup

25min

Tomato Soup

40min

Vegetable Soup

35min

Sopa de Crema de Queso (Cheese Soup)

25min

Spring Garden Minestrone Soup

50min

Chicken Stroganoff Soup

55min

Egg Drop Soup

45min

Fragrant Coconut Fish Soup with Sweet Potato

45min

Spicy Sweet Potato and Kale Soup

40min

Show all

Show all