Tuscan Ribollita (From Aunt Lynda)

Name: Tuscan Ribollita (From Aunt Lynda)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 1 large onion; 4 cloves garlic, minced; 4 carrots, diced; 4 celery ribs, diced; 1 cup parsley, minced; 2 large potatoes, cut in chunks; 3 zucchini, minced; 1 can chef-cut tomatoes; 1 pckg frozen chopped spinach; 2 cans chicken broth; salt and pepper; stale italian bread - cubed or crushed

Eats Now Editorial Team · 763 kcal · Soups & Stews

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Tuscan Ribollita (From Aunt Lynda) – a delicious recipe with olive oil, onion, garlic, carrots, celery, parsley. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1/2 cup olive oil
1 large onion
4 cloves garlic, minced
4 carrots, diced
4 celery ribs, diced
1 cup parsley, minced
2 large potatoes, cut in chunks
3 zucchini, minced
1 can chef-cut tomatoes
1 pckg frozen chopped spinach
2 cans chicken broth
salt and pepper
stale italian bread - cubed or crushed

1
in oil, saute till limp (15 min) onion, garlic, carrots, celery, and parsley.
2
Add potatoes, zucchini, tomoatoes, and spinach with broth.
3
cook 1.5 hours.
4
add bread
5
serve with olive oil, grated cheese, and fresh ground pepper.

763

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 13 ingredients. The key ingredients include: 1/2 cup olive oil, 1 large onion, 4 cloves garlic, minced, 4 carrots, diced, and more.

Yes, Tuscan Ribollita (From Aunt Lynda) falls under the Soups & Stews 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
763 kcal
Category
Soups & Stews

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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