ITALIAN RIBOLETTA SOUP

Italian Riboletta Soup image

Riboletta, roughly translated in Italian, means re-boiled minestrone soup with bread slices in it. You could add your own diced cooked meat to it if you like.

Provided by Holly

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone

Time 2h

Yield 8

Number Of Ingredients 16

Previous Next

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
1 carrot, chopped
1 bay leaf
¼ 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 ½ cups cooked white beans
6 slices French or Italian-style bread
½ cup grated Parmesan cheese

Steps:

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.

Nutrition Facts : Calories 272.8 calories, Carbohydrate 41.5 g, Cholesterol 4.4 mg, Fat 6.5 g, Fiber 9.3 g, Protein 13.9 g, SaturatedFat 1.8 g, Sodium 960 mg, Sugar 6.7 g