Ribollita is a typical soup of the Tuscan peasant tradition. At the beginning it was made of bread and beans only, and it is widely known for being a tasty and substantial dish. There are several local versions: people's habits and the available ingredients changed over time, so the soup changed accordingly. Though, cabbage, white beans and sourdough bread should not be missing.
Mixed vegetables (black cabbage 11% of the finished product, savoy cabbage, carrots, CELERY), water, white beans 15%, cannellini beans 12%, tomato purée, sourdough bread with soft WHEAT flour 3%, onions, extra virgin olive oil, tomatoes, leek, salt, shallot, garlic. May contain traces of MUSTARD and SOY.
|Per 100 g of ready soup||Per serving of ready soup (350g)|
|Energy||257 kJ / 61 kcal||900 kJ / 215 kcal|
|Total fat||2 g||7 g|
|Saturated fatty acids||0.4 g||1.3 g|
|Carbohydrate||6.6 g||23 g|
|Sugars||1.4 g||5 g|
|Fiber||3.1 g||11 g|
|Proteins||2.6 g||9.3 g|
|Salt||0.43 g||1.5 g|
|Nutritional values refer to the soup prepared according to the instructions written on the side. The package contains two portions.|