Recipes · Italian · Soups and Broths
Ribollita
One serving has 564 kcal and 24 g protein, and at least a fifth of a woman's daily need of vitamin K (388%), manganese (136%), vitamin C (123%), copper (103%), folate (93%) and vitamin A (92%). Ready in 590 minutes.
- Preparation: 495 min
- Cooking: 95 min
- Makes: 1 serving (676 g)
- Difficulty: Medium
- Diets: Vegan, Dairy-free
- Contains: celery, gluten
Ingredients
- 60 g Cannellini beans, dried
- 80 g Kale, raw
- 50 g Carrots, raw
- 40 g Celery, raw
- 50 g Onions, raw
- 80 g Tomatoes, canned, crushed
- 45 g Bread, Italian
- 15 g Olive oil
- 5 g Garlic, raw
- 150 g Vegetable broth
- 100 g Water
- 0.5 g Salt
Method
- Soak the dried cannellini beans in plenty of cold water overnight, then drain, cover with fresh water, bring to a boil and boil hard for 10 minutes; reduce to a simmer and cook 45-60 minutes until fully tender, then drain, keeping the cooking water.
- Warm the olive oil in a large pot and cook the onion, carrot and celery over medium heat for 8 minutes until softened.
- Add the garlic and crushed tomatoes and cook 3 minutes, then stir in the vegetable broth, the water and half the cooked beans, and bring to a simmer.
- Mash the remaining beans roughly and stir them in to thicken the soup, then add the kale, cover, and simmer 20 minutes until tender, topping up with a little of the reserved bean water if it looks dry.
- Season with the salt, then tear in the stale bread and stir through; let it sit off the heat for 10 minutes so the bread soaks up the broth and breaks down.
- Ribollita means 're-boiled': it is even better the next day, gently reheated with a fresh drizzle of olive oil.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 564 kcal | 27% |
| Carbohydrates | 80.9 g | |
| Water | 544 mL | |
| Fiber | 17.9 g | 60% |
| Protein | 23.9 g | 50% |
| Tryptophan | 0.22 g | |
| Threonine | 0.85 g | |
| Isoleucine | 0.85 g | |
| Leucine | 1.4 g | |
| Lysine | 1.2 g | |
| Methionine | 0.26 g | |
| Cystine | 0.25 g | |
| Phenylalanine | 0.97 g | |
| Tyrosine | 0.53 g | |
| Valine | 0.96 g | |
| Histidine | 0.58 g | |
| Fat | 18.5 g | |
| Monounsaturated | 11.4 g | |
| Polyunsaturated | 3.1 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 2.5 g | |
| Saturated | 2.7 g | |
| Trans-Fats | 0.01 g | |
| Cholesterol | 0 mg | |
| Calcium | 482 mg | 48% |
| Copper | 0.93 mg | 103% |
| Iron | 10.7 mg | 60% |
| Magnesium | 187 mg | 60% |
| Manganese | 2.5 mg | 136% |
| Phosphorus | 347 mg | 50% |
| Potassium | 2,031 mg | 43% |
| Selenium | 17.8 µg | 32% |
| Sodium | 1,190 mg | |
| Zinc | 3.5 mg | 43% |
| Thiamin (vitamin B1) | 0.78 mg | 71% |
| Riboflavin (vitamin B2) | 0.66 mg | 60% |
| Niacin (vitamin B3) | 5.1 mg | 37% |
| Pantothenic acid (vitamin B5) | 1.5 mg | 31% |
| Pyridoxine (vitamin B6) | 0.71 mg | 55% |
| Folate (vitamin B9) | 372 µg | 93% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 68.5 mg | 16% |
| Vitamin A | 646 µg | 92% |
| Vitamin C | 92.1 mg | 123% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 4.4 mg | 29% |
| Vitamin K | 349 µg | 388% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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