Italian Riboletta Soup



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

DIRECTIONS:

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

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.

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.

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



Italian Riboletta Soup