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Italian Ribollita (Vegetable and Bread Soup)

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)28.6468
Energy (kCal)639.8425
Carbohydrates (g)104.1845
Total fats (g)20.8606
  • 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
    | 1. Place the olive oil in a deep pan and heat over medium-high heat. Stir in the onion, and cook until transparent, about 5 minutes. Mix in the carrots, celery, potatoes, zucchini, and leek. Stir and cook 5 minutes more. Pour in the hot water to cover the vegetables. Stir in the Swiss chard, Savoy cabbage, and kale. Cover, reduce heat to medium, and simmer for 1 hour. | 2. Place 1 can of beans in a blender or food processor bowl. Blend until smooth. Stir pureed beans into the vegetable mixture along with the second can of beans. Season to taste with salt and pepper. Reduce heat to low, and simmer for 20 minutes, stirring occasionally. Stir in the tomato puree. | 3. Prepare the soup by layering slices of bread with the vegetable mixture in a casserole or soup dish. Cover, and refrigerate for at least 8 hours, or overnight. | 4. To serve the soup, place in a pot, and reheat over medium heat. Serve hot. | ---------------------------------------------------------------------------
    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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