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Savory Vegetable Ribolitta Recipe

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This recipe for Savory Vegetable Ribolitta, by , is from The Best of Friends' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laurel Perry
Added: Monday, July 9, 2007


Savory Vegetable Ribolitta

1 cup chopped onion
2/3 cup chopped celery
2/3 cup sliced carrots
2 garlic cloves -- finely chopped
2 tbsp olive oil
2 cans canned white kidney beans -- (19 oz) rinsed & drained
1 carton chicken broth
2 cans diced Italian-style tomatoes -- (14.5 oz) undrained
4 cups Savoy cabbage
1/2 cup sweet red pepper -- diced
1/2 cup zucchini -- diced
1/2 tsp dried thyme -- or 1 tsp fresh

Crostini -- (recipe follows) or toasted croutons
Freshly grated Parmesan Cheese.

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


To prepare crostini, combine 1/2 cup 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.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
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.




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