Tuscan Bean Goppel

Tuscan Bean Goppel, also known as ‘Ribollita’, is a traditional Tuscan soup that originated as a way to use leftover bread and vegetables. It is a hearty and nutritious soup that has been enjoyed for centuries in the Tuscan region of Italy.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Medium

Tuscan Bean Goppel

Cooking Method: Boiling, Simmering Cuisine: Italian Courses: Lunch, Main Course, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 40 min Rest Time 10 min Total Time 1 hr 5 mins

Servings: 4 Calories: 1280

Best Season: Suitable throughout the year

Ingredients

Servings

• 400 gram Cannellini Beans
• 2 cup Tomatoes
• 1 medium Onion
• 3 teaspoon Garlic Cloves
• 0.5 cup Fresh Basil
• 2 tablespoon Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Pepper

Instructions

1. In a large pot, heat olive oil over medium heat.
2. Add chopped onion and minced garlic. Cook until softened, about 5 minutes.
3. Stir in tomatoes and cook for another 3 minutes.
4. Add cannellini beans and a cup of water to the pot.
5. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
6. Stir in fresh basil before serving.
7. Let the dish rest for 10 minutes before serving.
8. Serve hot with crusty bread.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 45g15%

Sugars 3g

Protein 16g32%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.