Ribollita

Name: Ribollita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 cup red onion, diced; 2 carrots, diced; 4 stalks celery, diced; 2 garlic cloves, minced; 1 tablespoon parsley, minced; 1 (32 ounce) can tomatoes; 1 potato, diced; 1 cup cauliflower, diced; 1 zucchini, diced; 1 (14 ounce) can white beans, drained; 1 cup cabbage, shredded; ½ cup Baby Spinach; 6 cups water; 1 ½ cups French bread, cut into 1/2 inch chunks

Eats Now Editorial Team · 248 kcal · Vegetarian

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Ribollita – a delicious recipe with olive oil, red onion, carrots, stalks celery, garlic, parsley. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

1 tablespoon olive oil
1 cup red onion, diced
2 carrots, diced
4 stalks celery, diced
2 garlic cloves, minced
1 tablespoon parsley, minced
1 (32 ounce) can tomatoes
1 potato, diced
1 cup cauliflower, diced
1 zucchini, diced
1 (14 ounce) can white beans, drained
1 cup cabbage, shredded
½ cup Baby Spinach
6 cups water
1 ½ cups French bread, cut into 1/2 inch chunks

1
saute onions carrots celery parsley and garlic in large stock pot.
2
add tomatoes and water add rest of veggies cook for 30 minutes add bread simmer for 30 minutes more.

248

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 cup red onion, diced, 2 carrots, diced, 4 stalks celery, diced, and more.

Yes, Ribollita falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
248 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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