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Italian Ribollita (Vegetable and Bread Soup)

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)20.8606
Energy (kCal)639.8425
Carbohydrates (g)104.1845
Protein (g)28.6468
  • Cuisine

    European >> Italian >> Italian

  • Dietary Style

  • Preparation Time

    Cooking Time - 90 minutes, Preparation Time - 45 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    red onion 1 diced - - - -
    carrot 2 diced 104.96 24.5248 2.3808 0.6144
    celery 1 stalk diced 10.24 1.9008 0.4416 0.1088
    potato 4 diced - - - -
    zucchini 10 diced 333.2 60.956 23.715999999999998 6.272
    leek 1 sliced 54.29 12.5935 1.335 0.267
    water 1 quart - - - -
    swiss chard 1 bunch chopped - - - -
    savoy cabbage 1 head quartered cored shredded - - - -
    kale 1 bunch shredded - - - -
    cannellini bean 2 cans drained rinsed - - - -
    salt black pepper to taste ground - - - -
    tomato puree 3 tablespoons 17.8125 4.2094 0.7734 0.0984
    bread 8 slices old - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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