Tuscan Ribollita With Summer Vegetables Recipe
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This Tuscan Ribollita with Summer Vegetables is a hearty, savory soup packed with fresh vegetables, beans, and a touch of Parmigiano-Reggiano. Simmered until thickened, with pieces of crusty bread soaked in the broth, it's a satisfying dish perfect for a summer dinner. Optional Parmigiano-Reggiano adds a rich, nutty finish.
Recipe Options
Ingredients
Servings:
8
Scale:
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Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories230kcal
-
Fat13g
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Saturated Fat3g
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Carbohydrates22g
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Fiber4g
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Sugar5g
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Protein6g
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Cholesterol5mg
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Sodium248mg
Percent Daily Values are based on a 2,000 calorie diet.