Ribollita Rosmarino

No ratings

Prep. 15 min

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®.

Sign up for free More information

Also featured in

Tasting Tuscany 9 Recipes
United States

You might also like...

Vegan Eggplant Massaman Curry

Pas d’évaluation

Hot Chocolate

10min

Chili Oil Noodles

30min

Mushroom Brown Rice Risotto (Diabetes)

1h 15min

Steaks with Mushroom Risotto

40min

Spicy Beef with Red Peppers

30min

Fish Ceviche

3h 25min

Squid à la provençale

55min

Amarena cherry ice cream

8h 10min

Mini Shrimp Omelets

35min

Couscous with Lamb and Vegetables

50min

Chicken with Vegetable Rice

45min