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Tuscan Ribollita
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  • cook: 0 hr
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  • Ingredients

    • 1 tablespoon olive oil
    • 1 large red onion, diced
    • 1 stalk celery, diced
    • 2 medium carrots, peeled and diced
    • 4 medium zucchini, diced
    • Hot water
    • 1 bunch kale, roughly chopped
    • 1 bunch Swiss chard, roughly chopped
    • 4 medium potatoes, peeled and diced
    • 2 (15 ounce) cans Cannellini beans, drained and rinsed
    • 1/4 cup no-salt-added tomato paste
    • Salt and pepper to taste
    • 16 oz loaf 2-day-old whole grain Tuscan bread
    • Extra-virgin olive oil, optional

    Instructions

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 388 % Daily Value *
    • Total Fat: 8 g 12.46%
    • Saturated Fat: 1 g 7.31%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 742 mg 30.91%
    • Calcium: 263 mg 26.35%
    • Potassium: 1062 mg 30.33%
    • Magnesium: 0 mg 0%
    • Iron: 5 mg 26.01%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 63 g %
    • Dietary Fiber: 11 g 42.58%
    • Sugar: 12 g
    • Protein: 19 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 2 g
    • Vitamin A 77.56%
    • Vitamin C 103.6%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch3
    • Exchange - Vegetables2
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total3 oz-eq
    • MyPlate - Vegetable Total2 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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