Italian Riboletta Soup

Name: Italian Riboletta Soup
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 1 bay leaf; 710 milliliters shredded cabbage; 1 carrot, chopped; 2 stalks celery, chopped; 946 milliliters chicken broth; 1 teaspoon dried thyme; 6 slices French or Italian-style bread; 2 Tbsps minced garlic; 2 Tbsps olive oil; 1 onion, chopped; 118 milliliters grated Parmesan cheese; 59 milliliters chopped parsley; 1 potato, peeled and diced; 822 grams stewed tomatoes; 237 milliliters water; 591 milliliters cooked white beans

You can never have too many Mediterranean recipes, so give Italian Riboletta Soup a try. One portion of this dish contains around 16g of protein, 7g of fat, and a total of 341 calories. This recipe serves 8. Head to the store and pick up parsley, stewed tomatoes, olive oil, and a few other things to make it today. To use up the potato you could follow this main course with the Sweet Potato Pie as a dessert. It is perfect for Autumn. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

In a large saucepan, heat the olive oil over medium heat. Cook the onions, garlic, celery and carrot until the onion is soft.

Ingredients you will need

Olive Oil

Carrot

Celery

Garlic

Onion

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Salt And Pepper