Email to HybridOwner      

Recipe Categories: LyndaLoo's HOME PAGEALCOHOLIC_DRINKS APPETIZERS ASIAN BAR_COOKIES BBQ BEEF BEVERAGES BISCOTTI BREAD BREAKFAST BROWNIES Burritos_Pitas_Tacos_Wraps CAKES CAKES_Using_Cake_Mixes CANDY_and_FUDGE CASSEROLES CHEESECAKES CHICKEN CHRISTMAS_RECIPES COOKIES COPYCAT CROCKPOT DESSERTS EASTER_RECIPES ETHNIC FISHandSEAFOOD FRUIT GAME_and_WILDFOWL GUESTBOOK_COMMENTS HAMandPORK HEALTHY_RECIPES HOLIDAY_RECIPES JAMSandJELLIES MAKE_IT_AT_HOME MISCELLANOUS MUFFINS_and_SCONES PASTA PIES PIZZA POTATOES RICE SALADandDRESSING SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS TARTS TIPS TURKEY VEGETABLES VEGETARIAN Weight_Watcher_Friendly

Savory Vegetable Ribolitta




Source of Recipe


TOH Cooking School recipe Collection, Fall 2001


Recipe Introduction


Ribolitta is a Tuscan - style bean and cabbage soup. It is traditionally thickened with bread such as toasted croutons or crostini, the Italian word for toast.


List of Ingredients




1 c chopped onion
2/3 c chopped celery
2/3 c sliced carrots
2 garlic cloves, finely chopped
2 tbsp olive oil
2 cans white kidney beans (19 oz) rinsed &
drained
1 carton chicken broth
2 cans diced Italian-style tomatoes (14.5 oz) undrained
4 c chopped Savoy cabbage *see note
1/2 c each: diced sweet red pepper & zucchini
1/2 tsp dried thyme, or fresh
Crostini or toasted croutons, recipe in directions
Freshly grated Parmesan Cheese , NOT Kraft

Recipe



In a large saucepan over low heat, cook onion, celery, carrot and garlic in olive oil until tender, about 5 minutes. Add beans, broth, tomatoes, cabbage, pepper, zucchini and thyme. Cook, uncovered, until vegetables are tender and flavors are blended, about 20 minutes. To serve place crostini in each soup bowl and ladle soup into bowl. Sprinkle with cheese. Serves 8

Crostini:

To prepare crostini, combine 1/2 c olive oil, a pinch of salt, and 1 tsp Italian seasoning, if desired. Cut 1 loaf of Italian bread into 1" slices. Brush olive oil mixture onto 1 side of bread. Arrange bread onto baking sheet, coated side up. Bake at 375°, 15 minutes, or until lightly toasted.


NOTE:
If savory cabbage is not available, you may substitute chopped green cabbage or bok choy.