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Veggie Ribollita

Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
347 kcal
Protein
: 
15.9g protein
Difficulty
: 
Medium
Allergens:
  • Sulphites
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

25 grams

Sun-Dried Tomato Paste

1 unit(s)

Rosemary

125 grams

Baby Plum Tomatoes

1 unit(s)

Ciabatta

15 grams

Honey

100 grams

Chopped Kale

2 unit(s)

Garlic Clove

12 milliliter(s)

Balsamic Vinegar

(Contains: Sulphites)

1 bunch(es)

Flat Leaf Parsley

1 unit(s)

Lemon

1 sachet(s)

Vegetable Stock Powder

1 unit(s)

Carrot

1 unit(s)

Red Onion

1 carton(s)

Cannellini Beans

1 carton(s)

Finely Chopped Tomatoes with Basil

Energy (kJ)1451 kJ
Energy (kcal)347 kcal
Fat3 g
of which saturates0.6 g
Carbohydrate56.5 g
of which sugars29.8 g
Dietary Fibre12.5 g
Protein15.9 g
Salt2.8 g
Potassium73.8 mg
Calcium16.1 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1
2
3
4
5
6
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