Ribollita, Tuscan Bread Veggie Soup
Recipe: #16517
January 01, 2015
Categories: Italian, One-Pot Meal, Sunday Dinner, Heart Healthy, Kosher, Low Calorie, Low Fat, Non-Dairy, Vegan, Vegetarian, more
"A vegan Tuscan veggie soup"
Original is 8 servings
Ingredients
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 by Step Method
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
No special items needed.
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