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Italian Riboletta Soup Recipe

Recipe by: 106a802496d678ba

"Riboletta, roughly translated in Italian, means re-boiled minestrone soup with bread slices in it. You could add your own diced cooked meat to it if you like."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook1 h 30 m
  • Ready In2 h
  • 1In a large saucepan, heat the olive oil over medium heat. Cook the onions, garlic, celery and carrot until the onion is soft.
  • 2Stir 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.
  • 3Preheat 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.
  • 4Sprinkle with Parmesan cheese and bake for 30-40 minutes, or until soup is bubbling and cheese is light golden.
Ingredients
  • 8 servings
  • 273 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    273
    14%
  • Fat:
    6.5
    10%
  • Carbs:
    41.5
    13%
  • Protein:
    13.9
    28%
  • Cholesterol:
    4
    1%

Based on a 2,000 calorie diet

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