This classic Italian vegetable stew is a wonderful way to revive leftover cooked vegetables and stale bread (ribollita means “reboiled” in Italian). You can prepare it in a pot following a more traditional method, but here, a pressure cooker makes it possible to cook dried beans relatively quickly without having to soak them. Thanks to a quick sauté in olive oil, the vegetables become silky and almost disappear into the soup. If you’d like to add leftover cooked vegetables, throw them in with the greens at the very end so they don’t overcook.
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Serving Size: 1 to 8 servings (abo | ||
Recipe Makes: 6 to 8 servi | ||
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Calories: 235 | ||
Calories from Fat: 48 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.4g | 7 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 6mg | 2 % | |
Sodium 493.4mg | 17 % | |
Potassium 1049mg | 28 % | |
Total Carbohydrate 35.2g | 10 % | |
Dietary Fiber 6.7g | 27 % | |
Sugars, other 28.5g | ||
Protein 12.2g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 235
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