Italian Ribollita Tuscan Bean Soup High Protein
Hearty Florentine ribollita with cannellini beans, cavolo nero, and stale bread — 26g protein, the original Tuscan peasant meal-prep.
10mPrep
30mCook
3Servings
300Calories
26gProtein
Ingredients
- cannellini beans (canned)
- cavolo nero (black kale)
- stale bread
- onion
- carrot
- celery stalk
- crushed tomatoes
- garlic cloves
- rosemary
- low-sodium broth
- olive oil
- salt and pepper
Ingredients
- 200 g cannellini beans (canned)
- 100 g cavolo nero (black kale)
- 60 g stale bread
- 1 medium onion
- 1 medium carrot
- 1 unit celery stalk
- 150 g crushed tomatoes
- 2 unit garlic cloves
- 1 sprig rosemary
- 500 ml low-sodium broth
- 1 tsp olive oil
- to taste salt and pepper
Instructions
- Sauté onion, carrot, celery in oil 5 minutes. Add garlic, then tomatoes.
- Add beans, kale, broth, and rosemary. Simmer 25 minutes.
- Add torn bread, stir until thickened. Season and serve with olive oil drizzle.