Ribollita Italian Bread Soup Recipe

Name: Ribollita Italian Bread Soup
Prep time: 13 min
Cook time: 27 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 15 ml olive oil (1 tbsp); 110 g yellow onion (1 medium); 120 g carrots (2 medium); 100 g celery stalks (2 stalks); 9 g garlic cloves (3 cloves); 4 g fine salt (1/2 tsp); 1 g black pepper (1/2 tsp); 400 g canned diced tomatoes (1 can); 800 g canned cannellini beans (2 cans, drained); 1000 ml chicken bone broth (4 cups); 150 g lacinato kale (1 bunch); 120 g stale whole wheat bread (4 slices); 60 g grated parmesan cheese (1/2 cup)

Prep: 13minCook: 27min4 servingsMedium457 cal / servingAmerican

high-proteinweight-loss

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A delicious Ribollita Italian Bread Soup packed with 32g of protein per serving and just 283 calories. This medium recipe is ready in 40 minutes and perfect for weight-loss.

Ingredients

1 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
4 cups broth
2 cups diced vegetables
1 can diced tomatoes
Protein of choice (400g)
Seasoning blend
Salt and pepper

Instructions

Prepare all ingredients by washing, chopping, and measuring as needed.
Heat oil in a large skillet or pan over medium-high heat.
Cook the main protein until golden and cooked through, about 9 minutes.
Add aromatics (garlic, onion, ginger) and cook for 1-2 minutes until fragrant.
Add vegetables and cook for 6 minutes until tender-crisp.
Season with spices, salt, and pepper to taste.
Mix all components together until well combined.
Serve immediately, garnished with fresh herbs.

Tips & Variations

Meal prep friendly: store in airtight containers for up to 4 days
Swap the protein for any alternative to match your dietary preferences
Add your favorite sauce for extra flavor
Adjust spice levels to your preference
Double the recipe for easy meal prep throughout the week

Nutrition Breakdown

Calories: 457 kcal

Protein: 32.4g

Fat: 10.1g

Carbs: 59.8g

Fiber: 16.5g

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