Calories
177 cals
Fat
7 g
Saturated Fat
4 g
Polyunsaturated Fat
0 g
Monounsaturated Fat
2 g
Carbohydrates
21 g
Sugar
16 g
Fiber
2 g
Protein
8 g
Sodium
1062 mg
You can make the soup ahead of time up to the end of step 1 and freeze it in portions. When you want to eat it, leave it to defrost in the fridge before adding the ricotta etc.
If you can find it, you can drizzle the soup with Saba, which is thick syrupy version of pungently sweet balsamic vinegar, and pass on making the reduction.