Sausage Ribollita Soup
50 mins (prep 20, cooking 30)
21 ingredients
8 servings
This is an adapted recipe from the March/April Eating Well Magazine. I added a pound of spicy Italian sausage and replaced the water with chicken broth for added richness. Quote from Eating Well: "Ribollita, a traditional hearty Tuscan soup, typically uses day-old bread to add body and thicken the broth. This ribollita recipe uses a bean mash, which keeps the soup gluten-free and adds fiber. Garnish with extra-virgin olive oil or pepper and grated Parmesan." This is a beautiful, healthy and fulfilling soup.

Categories:  <-60-mins , main-dish , soups-&-stews , time-to-make ,
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Serving Size (310.82 g)
Servings 8
Amount per Serving
Calories 127.91 Calories from Fat 52.47
% Daily Value *
Total Fat 5.83g 71.75%
Saturated Fat 0.83g 33.18%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 478.99mg 159.66%
Total Carbohydrate 17.47g 46.59%
Dietary Fiber 2.52 g 80.58%
Sugars 3.11 g %
Protein 2.74g 43.79%
Vitamin A 4544.8IU% Vitamin C 16.47mg%
Calcium 45.31mg% Iron 1.18mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
hot italian sausage, peeled, italian plum tomatoes, cannellini beans, fresh ground pepper, head green cabbage, dried thyme, crushed red pepper flakes


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