- 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
- 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.
04/04/2018
recipepes.com
talian Riboletta Soup, recipe
PT15M
PT1H
5
455 calories
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