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Ribollita

Servings 8 people
Calories 327kcal

Ingredients

  • 8 cups (1-inch) bread cubes from 1 loaf ciabatta bread
  • 2 tablespoons extra-virgin olive oil
  • 3 ounces pancetta, chopped
  • 1 onion, chopped 1 cup
  • 2 carrots, chopped 1 cup
  • 2 cloves garlic, minced
  • 1 (28-ounce) can fire-roasted diced tomatoes, undrained
  • 2 cups reduced-sodium chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 4 cups chopped kale leaves
  • 1 (15-ounce) can cannellini beans, drained and rinsed

Instructions

  • Heat oven to 375°. On a rimmed baking sheet, toss bread with oil; bake 15 minutes, stirring halfway through, until golden.
  • Heat a 4- or 5-quart Dutch oven or heavy pot over medium heat. Add pancetta; cook 5 minutes, stirring often, until crispy. Add onion, carrots, and garlic; heat 3-5 minutes, stirring occasionally. Stir in tomatoes with juice, broth, salt, and pepper flakes; bring to a simmer. Stir in kale and beans; cook 5-7 minutes or until kale is tender.
  • To serve, divide bread among bowls; ladle soup over top.

Notes

[ultimate-nutrition-label id="" align=""]
PER SERVING: 327 cal, 9g fat (4g mono, 2g poly, 3g sat), 7mg chol, 790mg sodium, 48g carb (7g fiber, 9g sugars), 13g protein

Nutrition

Calories: 327kcal | Carbohydrates: 48g | Protein: 13g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 790mg | Fiber: 7g | Sugar: 9g