italian riboletta soup

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 tablespoons minced garlic
• 2 stalks celery, chopped
• 1 carrot, chopped
• 1 bay leaf
• 1/4 cup chopped parsley
• 4 cups chicken broth
• 1 cup water
• 2 (14.5 ounce) cans stewed tomatoes
• 1 teaspoon dried thyme
• 3 cups shredded cabbage
• 1 potato, peeled and diced
• 2 1/2 cups cooked white beans
• 6 slices french or italian-style bread
• 1/2 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• in a large saucepan, heat the olive oil over medium heat. cook the onions, garlic, celery and carrot until the onion is soft.
• stir in bay leaf, parsley, chicken stock, water, tomatoes, thyme, cabbage, potato, and cooked beans. bring to a simmer and cook for about 40 minutes, or until beans are tender. season with salt and pepper to taste.
• preheat oven to 350 degrees f(1175 degrees c). in a 4 quart casserole dish, place 1/3 of the mixture over the bottom. layer 3 of the stale pieces of bread over the top. place another 1/3 of the soup mixture over the bread followed by remaining 3 slices of bread. top with remaining 1/3 of soup.
• sprinkle with parmesan cheese and bake for 30-40 minutes, or until soup is bubbling and cheese is light golden.