Italian Riboletta Soup So Tasty

Friday, August 24, 2018

Italian Riboletta Soup

"Riboletta, kind of translated in Italian, way re-boiled minestrone soup with bread slices in it. You could upload 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/four cup chopped parsley
four cups fowl broth
1 cup water
2 (14.Five ounce) cans stewed tomatoes
1 teaspoon dried thyme
3 cups shredded cabbage
1 potato, peeled and diced
2 half 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 massive saucepan, warmness the olive oil over medium warmness. Cook the onions, garlic, celery and carrot till the onion is smooth.
Stir in bay leaf, parsley, chicken inventory, water, tomatoes, thyme, cabbage, potato, and cooked beans. Bring to a simmer and cook dinner for about 40 minutes, or until beans are smooth. Season with salt and pepper to flavor.
Preheat oven to 350 ranges F(1175 levels C). In a 4 quart casserole dish, area 1/three of the mixture over the bottom. Layer 3 of the stale pieces of bread over the pinnacle. Place every other 1/three of the soup combination over the bread followed by ultimate 3 slices of bread. Top with final 1/three of soup.
Sprinkle with Parmesan cheese and bake for 30-forty minutes, or till soup is effervescent and cheese is mild golden.

Notes :

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