Italian Vegetable Soup with White Bread (Ribollita)
(1 vote)
(1 vote)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
469
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 469 cal. | (22 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.5 g | (38 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 51.8 μg | (86 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 1,348 mg | (34 %) | ||
| Calcium | 182 mg | (18 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 148 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams carrots
- 150 grams Celery
- 1 Zucchini
- 1 Fennel
- 200 grams Savoy cabbage
- 5 Tomatoes
- 200 grams Italian sausage
- 1 onion
- 2 garlic cloves
- olive oil
- 800 milliliters Vegetable broth
- 150 grams white, large Beans (canned)
- salt
- freshly ground peppers
- 250 grams Italian Country bread
Preparation steps
1.
Rinse carrots, celery, zucchini and fennel. Trim and cut into bite-sized pieces. Cut the cabbage into strips. Blanch the tomatoes, rinse in cold water, peel, quarter, remove seeds and cut into small cubes. Peel sausage and cut into small slices.
2.
Peel onion and garlic, chop finely and cook in a pot with 1 tablespoon hot oil until soft. Add the other vegetables and cover with the broth. Simmer about 15 minutes over medium heat. Rinse the beans in a sieve, drain and add to pot. Add salt and pepper to taste, pluck the bread into bite-sized pieces and place on plates. Pour the soup over the bread and serve sprinkled with Parmesan to taste.
