Ribollita Rosmarino

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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

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Also featured in

Tasting Tuscany 9 Recipes
United States

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