Tuscan Ribollita
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/2 cup olive oil
- 2 cups chicken broth
- 1 sprig fresh rosemary
- grated parmesan
- 1 carrot, peeled and chopped
- 3 garlic cloves, peeled and smashed
- 1 celery stalk, chopped
Preparation 1 In a large pot over medium heat, sauté the first five ingredients in 2 tablespoons of the olive oil for 5 minutes. 2 Add the tomatoes and their juices, along with the beans, broth, and rosemary. Simmer, covered, until the beans break apart, about an hour. 3 Add the kale and cook for 5 to 7 minutes more. Stir in the bread crumbs and serve, drizzled with the remaining olive oil and sprinkled with the cheese. Per serving: Calories 426, Total fat 21 g, Saturated Fat 3 g, Cholesterol 12 mg, Sodium 499 mg, Carbohydrate 44 g, Fiber 9 g, Protein 18 g Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
Preparation 1 In a large pot over medium heat, sauté the first five ingredients in 2 tablespoons of the olive oil for 5 minutes. 2 Add the tomatoes and their juices, along with the beans, broth, and rosemary. Simmer, covered, until the beans break apart, about an hour. 3 Add the kale and cook for 5 to 7 minutes more. Stir in the bread crumbs and serve, drizzled with the remaining olive oil and sprinkled with the cheese. Per serving: Calories 426, Total fat 21 g, Saturated Fat 3 g, Cholesterol 12 mg, Sodium 499 mg, Carbohydrate 44 g, Fiber 9 g, Protein 18 g Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
