Italian Riboletta Soup The Best Recipes

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Italian Riboletta Soup

"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."

Ingredients :

• 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

Instructions :

Prep : 30M	Cook : 8M	Ready in : 2H

• 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.

Notes :

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