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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Bertolli's Ribollita Recipe

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This recipe for Bertolli's Ribollita is from Friends in Knead Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbs Bertolli Classico or extra virgin olive oil
1/2 C. onion, coarsely chopped
1/3 C. Celery, chopped
1/3 C. Carrot, sliced
1-3 cloves of garlic, pressed or minced
1 Can (19 oz) small white premium beans (S&W)
2 C. savoy cabbage, chopped
1/4 C. small zucchini squash, diced
1/4 C. red bell pepper, diced
1/2 tsp dried thyme
1/4 tsp dried italian seasoning
3/4 C Gabby's Garlic Herb Croutons (see separate recipe)
1/2 C Parmesan or Asiago Cheese, grated
Directions:
Directions:
In a large saucepan, heat the oil over a medium heat. Add the onion, celery, carrot and garlic. Let this mixture sauté, stirring until tender, about 5 minutes. Add all of the remaining ingredients, except the croutons and cheese. Let this mixture simmer until the vegetables are tender and flavors well blended, about 20 minutes. Salt and fresh ground pepper can be added as desired.
Number Of Servings:
Number Of Servings:
4

 

 

 

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