Virtù di Zuppa - Ribollita Soup

Virtù di Zuppa - Ribollita is inspired by the timeless recipe from the Tuscan peasant tradition. You'll recognize it at first taste: the unmistakable flavor of black cabbage, cannellini beans, and bread croutons. Our ribollita soup is a tasty and substantial dish, ready in just a few minutes.

High-fibre: a portion provides almost half of our daily requirement. Source of protein, which helps maintain and grow the muscle mass. One serving corresponds to 19% of the recommended daily requirement of protein.

Mixed vegetables (black cabbage 11% of the finished product, savoy cabbage, carrots, CELERY), water, white beans 15%*, cannellini beans 12%*, tomato puree, naturally leavened bread croutons with soft WHEAT flour type "0" 3%, onions, extra virgin olive oil, tomatoes, leek, salt, shallots, garlic. May contain traces of MUSTARD and SOY.
*ORIGIN: Non-EU white beans and cannellini beans.

	For 100 g	Per serving (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
Proteins	2.6 g	9.3 g
Salt	0.43 g	1.5 g
Fiber	3.1 g	11 g

Energy
For 100 g	257 kJ / 61 kcal
Per serving (350g)	900 kJ / 215 kcal
Total fat
For 100 g	2 g
Per serving (350g)	7 g
saturated fatty acids
For 100 g	0.4 g
Per serving (350g)	1.3 g
Carbohydrate
For 100 g	6.6 g
Per serving (350g)	23 g
Sugars
For 100 g	1.4 g
Per serving (350g)	5 g
Proteins
For 100 g	2.6 g
Per serving (350g)	9.3 g
Salt
For 100 g	0.43 g
Per serving (350g)	1.5 g
Fiber
For 100 g	3.1 g
Per serving (350g)	11 g

Directions

Pot 6 minutes

Pour the Ribollita soup in a large enough pot without thawing, and add 250 ml of water. Cook over medium-low heat for 6 minutes after it has come to a boil, keeping the lid on and stirring a couple of times. Leave it to rest for 5 minutes before serving.

Gluttonous suggestions

Pour a drizzle of extra virgin olive oil and add some ground black pepper on the soup before serving if you want to enhance and intensify its taste. In accordance with tradition, you can also slice very thinly some Tuscan red onions or spring onions and add them to the Ribollita, if you like it.