Vegetables Ribolitta

Name: Vegetables Ribolitta
Ingredients: 1 cup sweet onion, chopped; 23 cup celery, chopped; 23 cup baby carrots, sliced; 3 -4 garlic cloves, minced; 2 tablespoons olive oil; 2 (19 ounce) cans cannellini beans; 32 ounces vegetable broth; 4 cups cabbage, chopped; 2 (14 1/8 ounce) cansdiced Italian tomatoes; 14 cup red pepper, diced; 14 cup yellow pepper, diced; 1 teaspoon fresh thyme, chopped; 12 cup olive oil; 18 teaspoon salt; 1 teaspoon italian seasoning; 1 loaf Italian bread, cut into 1-inch slices

16 ingredients

8 steps

Ingredients

1 cup sweet onion, chopped
23 cup celery, chopped
23 cup baby carrots, sliced
3 -4 garlic cloves, minced
2 tablespoons olive oil
2 (19 ounce) cans cannellini beans
32 ounces vegetable broth
4 cups cabbage, chopped
2 (14 1/8 ounce) cansdiced Italian tomatoes
14 cup red pepper, diced
14 cup yellow pepper, diced
1 teaspoon fresh thyme, chopped
12 cup olive oil
18 teaspoon salt
1 teaspoon italian seasoning
1 loaf Italian bread, cut into 1-inch slices

Directions

1

saute onion, celery, carrots and garlic in olive oil till tender --
2

add beans, broth, cabbage, tomatoes, peppers, zucchini, and thyme.
3

Simmer over medium heat for about 20 minutes or until vegetables are tender.
4

to serve, place a slice of crostini in each bowl and ladle soup into bowl.sprinkle with freshy grated parmesan cheese --
5

to prepare CROSTINI:.
6

combine first 3 ingredients, brush on one side of each slice of bread,,,.
7

arrange bread on a baking sheet coated side up.
8

bake at 375* for 15 minutes until lightly toasted.