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Ribollita Rosmarino
5.0 1 rating
Prep. 15 min
Total 1 h
4 portions
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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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