Ribollita, Tuscan Bread Veggie Soup

8
Servings
30m
Prep Time
1h
Cook Time
1h 30m
Ready In


"A vegan Tuscan veggie soup"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (520.9 g)
  • Calories 160.8
  • Total Fat - 2.7 g
  • Saturated Fat - 0.4 g
  • Cholesterol - 0.3 mg
  • Sodium - 205.6 mg
  • Total Carbohydrate - 27.8 g
  • Dietary Fiber - 6.2 g
  • Sugars - 8.6 g
  • Protein - 8.8 g
  • Calcium - 112.4 mg
  • Iron - 2.5 mg
  • Vitamin C - 43.2 mg
  • Thiamin - 0.2 mg

Step 1

Saute onions carrots celery parsley and garlic in large stock pot.

Step 2

Add tomatoes and water add rest of veggies cook for 30 minutes add bread simmer for 30 minutes more.

Tips & Variations


No special items needed.

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