Ribollita Rosmarino

5.0 1 évaluation

Prép. 15min

Total 1h

4 portions

Ingrédients

cabbage cut into pieces
8 oz
lacinato kale thinly sliced
1 ½ oz
collard greens cut into pieces
1 ½ oz
zucchini
1 ½ oz
carrot cut into pieces
1 ½ oz
celery stick cut into pieces
1 ½ oz
yellow onion cut into pieces
1 ½ oz
extra virgin olive oil divided
3 ½ oz
canned diced tomatoes drained
14 oz
Parmesan cheese rinds (see Tip)
1 oz
chicken stock
32 oz
canned cannellini beans drained, divided
10 oz
canned cranberry beans drained
7 oz
fresh basil leaves chopped, divided
10
salt divided
½ tsp
fresh ground pepper divided
4 pinches
sourdough bread
4 slices
fresh rosemary, leaves only chopped
2 sprigs

Niveau

facile

Infos nut. par 1 portion

Sodium 1757.1 mg

Protides 34.1 g

Calories 3696.9 kJ / 883.6 kcal

Lipides 33.3 g

Fibre 14 g

Graisses saturées 6.5 g

Glucides 114.5 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Tasting Tuscany 9 Recettes
États-Unis

Vous pourriez aussi aimer...

Summer Squash Soup, Fish with Rice and Vegetables, Apple-Pear Crumble

1h 35min

Ramen Noodle Soup

40min

Pasta Fagioli Soup

40min

Lobster Bisque

1h 50min

Tomato Soup with Burrata

35min

Black Bean Soup with Parmesan Crisps

55min

Creamy Tomato Soup

30min

Grisons Barley Soup

55min

Mediterranean Shrimp and Orzo Soup

1h 5min

White Bean Soup with Potatoes and Chorizo

35min

Gazpacho

1h 15min

Spring Garden Minestrone Soup

50min

Tout montrer

Tout montrer