Ribollita Soup

Name: Ribollita Soup
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 3
Cuisine: Global
Ingredients: 4 slices stale bread, torn into bite sized pieces; 400 grams tin of butter beans, drained; 400 grams tin of cannellini beans, drained; 2 carrots, peeled and chopped; 3 stalks celery, chopped; 118 milliliters fresh basil, chopped; 118 milliliters fresh parsley, chopped; 3 cloves garlic, peeled and chopped finely; 2 Tbsps olive oil; 1 onion, peeled and diced; 1 teaspoons salt; 400 grams tin of Italian diced tomatoes; 2 liters vegetable stock; 1 zucchini, chopped; 300 grams approximately of cavolo nero, stems removed and chopped

Ribollita Soup might be just the main course you are searching for. This recipe covers 38% of your daily requirements of vitamins and minerals. This recipe makes 3 servings with 548 calories, 25g of protein, and 12g of fat each. Autumn will be even more special with this recipe. Head to the store and pick up celery, tin of butter beans, tin of tomatoes, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a vegan diet.