Ribollita Con Verdure

Name: Ribollita Con Verdure
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 liters beef stock, available in boxes on the soup aisle, such as Kitchen Basics brand; 227 grams cups stale bread (about , chopped or torn; 425 grams can petite diced or chunky style crushed tomatoes; 850 grams cans small white beans – smaller than cannellini beans each), such as Goya brand; 2 mediums carrots, diced; 118 milliliters dry red wine (a couple of glugs); 3 Tbsps extra virgin olive oil (EVOO), plus some for drizzling; 2 sprigs fresh rosemary, leaves finely chopped; 4 cloves garlic, chopped; 946 milliliters chopped kale or chard; 1 to large onion, finely chopped; 4 slices thick slices pancetta (not smoked) or bacon (smoked), chopped; 118 milliliters grated Parmigiano Reggiano cheese, to pass at the table; 4 servings Salt and pepper; 1 medium skinny zucchini, cut into thin slices

Ribollita Con Verdure might be just the main course you are searching for. One portion of this dish contains roughly 37g of protein, 23g of fat, and a total of 681 calories. This recipe serves 4. This recipe covers 45% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up beef stock, extra virgin olive oil, canned tomatoes, and a few other things to make it today. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert.