Italian Riboletta Soup

Riboletta, roughly translated in Italian, means re-boiled minestrone soup with bread slices in it. This is an excellent version, brimming with vegetables, and baked for the final 30 minutes of cooking with parmesan toasts nestled on top.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr
• Calories: 273 Calories

Ingredients

• 1 cup water
• 1 onion, chopped
• 2 tablespoons olive oil
• ½ cup grated Parmesan cheese
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 stalks celery, chopped
• ¼ cup chopped parsley
• 1 potato, peeled and diced
• 2 tablespoons minced garlic
• 1 carrot, chopped
• 4 cups chicken broth
• 2 (14.5 ounce) cans stewed tomatoes
• 3 cups shredded cabbage
• 2 ½ cups cooked white beans
• 6 slices French or Italian-style bread

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

Sprinkle with Parmesan cheese and bake for 30-40 minutes, or until soup is bubbling and cheese is light golden.