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Rebollita ( Italian Cabbage Soup)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)90.5517
Energy (kCal)1770.5615
Carbohydrates (g)250.8823
Total fats (g)49.5161
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Chop bacon into ½” pieces and sauté until almost done. | 2. Add onions, garlic, and celery; cook to soften, about 8 minutes. | 3. Add all to crock pot. | 4. Add remaining ingredients and cook on LOW for 6-8 hours. | 5. Cool and refrigerate overnight for best flavor. | 6. To serve: Reheat; and place slices of bread in bottom of soup bowls and ladle hot Ribollita over bread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    coleslaw mix 1 package - - - -
    onion 1 cup chopped 64.0 14.944 1.76 0.16
    celery 1/2 cup chopped 8.08 1.4999 0.3484 0.0859
    ham 1 cup cooked diced - - - -
    bacon 4 slices 467.04 1.4336 14.1344 44.4528
    garlic 4 tablespoons minced 50.66 11.2404 2.1624 0.17
    thyme 1 teaspoon chopped 0.8079999999999999 0.1956 0.0445 0.0134
    white bean 1 can drained 1083.0585 200.6559 68.0457 3.8036
    chicken broth 4 -6 cups 0.0 0.0 0.0 0.0
    tomato 2 chopped 65.52 14.1596 3.2032 0.728
    chili sauce 2 tablespoons 31.395 6.7533 0.8531 0.1024
    black pepper - - - -
    tabasco sauce 2 -3 drops - - - -
    italian bread 4 -6 slices 0.0 0.0 0.0 0.0

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



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