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Tuscan Ribollita
Weight: 1 glass jar of 650 gr.
Description: It is one of the best known dishes of Tuscan cuisine. In the past the peasant women cooked a large quantity of this soup of stale bread, vegetables, savoy cabbage and black cabbage which was then "ribollita" in the pan in the following days, to be able to eat it again. Take a non-stick pan and heat the ribollita by adding a glass of water. Pour it hot on plates with a drizzle of extra virgin olive oil, grated Parmigiano Reggiano and spices to taste.
Ingredients: Water, tomato, cabbage, onions, cannellini beans, potatoes, extra virgin olive oil, bread 6%, carrots, celery, courgettes, tomato paste, salt, pepper. It contains wheat and celery.
Nutritional values for 100 gr:
Energy value 375 kj / 90 kcal
Lipids 0.8 g (of which saturated 0.2 g)
Carbohydrates 16 gr (of which sugars 4.1 gr)
Protein 4.4 gr
Salt 1.2 gr
Conservation: After opening, store in the refrigerator at + 2/4° C.
Description: It is one of the best known dishes of Tuscan cuisine. In the past the peasant women cooked a large quantity of this soup of stale bread, vegetables, savoy cabbage and black cabbage which was then "ribollita" in the pan in the following days, to be able to eat it again. Take a non-stick pan and heat the ribollita by adding a glass of water. Pour it hot on plates with a drizzle of extra virgin olive oil, grated Parmigiano Reggiano and spices to taste.
Ingredients: Water, tomato, cabbage, onions, cannellini beans, potatoes, extra virgin olive oil, bread 6%, carrots, celery, courgettes, tomato paste, salt, pepper. It contains wheat and celery.
Nutritional values for 100 gr:
Energy value 375 kj / 90 kcal
Lipids 0.8 g (of which saturated 0.2 g)
Carbohydrates 16 gr (of which sugars 4.1 gr)
Protein 4.4 gr
Salt 1.2 gr
Conservation: After opening, store in the refrigerator at + 2/4° C.
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