Ribollita (Bread and vegetable soup with olive oil)

RIBOLLITA BREAD AND VEGETABLE SOUP WITH EXTRA VIRGIN OLIVE OIL

• Description
• Nutrition Information
• Ingredients

• It really has to be said: “It's not an ordinary soup”. Ribollita, in addition to being an integral part of the region’s traditional gastronomic landscape, offers an unforgettable and surprising taste experience.
  
  Black cabbage, savoy cabbage, Swiss chard and Tuscan bread: just a few natural ingredients for a rustic and wholesome dish. All you have to do is warm it up over low heat (or in the microwave) and season with a drizzle of extra virgin olive oil.
  
  Its name reflects its history: a recipe of peasant origin, Ribollita was often prepared in large quantities and then “re-boiled” over the following days. Its enveloping and comforting aroma tells of families gathered by the fireplace, happiness in simple gestures, in small things that over time become the most precious memories.

•  Nutrition Information per 100 g

  Energy	292 kJ 70 kcal
  Fat	3.0 g
  Of Which Saturates	0.5 g
  Carbohydrate	8.0 g
  Of Which Sugars	1.0 g
  Protein	2.0 g
  Salt	0.5 g

  
  
  
• Ingredients: Vegetables in variable proportions (black cabbage, beet, savoy) 18.5%, water 59%, bread 11.8% (WHEAT flour, water, brewer's yeast) extra virgin olive oil 7%, carrot, CELERY, onion, salt, sugar, black pepper.
  
  Acidity corrector: lactic acid.
  
  Allergens: GLUTEN
  
  Keep the product away from sunlight and away from heat sources.