Vegetables Ribolitta

Total Time: 55 mins Preparation Time: 35 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 cup sweet onion, chopped
• 2/3 cup celery, chopped
• 2/3 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) cans diced italian tomatoes
• 1/4 cup red pepper, diced
• 1/4 cup yellow pepper, diced
• 1 teaspoon fresh thyme, chopped
• 1/2 cup olive oil
• 1/8 teaspoon salt
• 1 teaspoon italian seasoning
• 1 loaf italian bread, cut into 1-inch slices

Recipe

• 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.