This traditional soup from Italy is called Ribollita, meaning reboiled, because it was invented to use up leftover minestrone soup and stale bread. Our version uses less bread and is crowned with cheese toasts. It's a great make-ahead meal for a large number.

Preparation Time:

Cooking Time:

Servings: 8

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Ingredients

  • 2 tbsp (25 mL) olive oil
  • 1 large Ontario Onion, chopped
  • 3 cloves Ontario Garlic, minced
  • 3 cups (750 mL) coarsely chopped Ontario Green Cabbage
  • 2 cups (500 mL) each diced Ontario Carrots and peeled Ontario Potatoes
  • 6 cups (1500 mL) sodium- reduced beef or chicken broth
  • 1 can (28 oz/796 mL) diced tomatoes, undrained
  • 1 tsp (5 mL) each dried thyme leaves and basil
  • 1⁄4 tsp (1 mL) pepper
  • 1 can (19 oz/540 mL) white kidney beans, drained and rinsed
  • 1⁄2 cup (125 mL) chopped Ontario Parsley 
  • 8 slices day-old Italian bread, cut in half
  • 1⁄2 cup (125 mL) grated Parmesan cheese
 

Instructions

In large pot, heat 1 tbsp (15 mL) of the oil over medium heat; cook onion and garlic, for 2 to 3 minutes, stirring occasionally. Add cabbage, carrots and potatoes; cook stirring occasionally, about 5 minutes to soften slightly. Add broth, tomatoes, thyme, basil and pepper; bring to boil. Cover, reduce heat and simmer for 30 minutes or until vegetables are tender. Stir in beans and parsley; heat until hot.

 Drizzle remaining oil on bread; sprinkle with cheese. Broil until lightly browned. Ladle soup into bowls and serve topped with cheese toasts.

Tip: Use your family favourite bean.

Nutritional information

1 Serving:

  • Protein: 14 grams
  • Fat: 8.5 grams
  • Carbohydrates: 49 grams
  • Calories: 329