Meals Matter

Ribollita Sicilian Supper Stew With Peppered Cheese Melts

Contributed By: glor
glor

Italian-styled country vegetable stew filled with surprises.

Ingredients

2 tbsp. Olive oil

1 cup Sliced onion

1 cup Thin sliced carrots

1 cup Sliced shitake mushrooms

5 tablespoons Pesto, divided

1/2 cup Frozen peas

1 Small zucchini, peeled into strips

1 (15 oz. ) can cannelloni white kidney beans, drained

1 (14 1/2 oz.) can fat free vegetable or chicken broth

1 (14 1/2 oz.) can stewed tomatoes

1/4 teaspoon Black pepper or to taste

1/4 cup Grated Parmesan cheese

1/2 cup Chopped cilantro

6 slices Italian bread

6 tablespoons Hot Peppered Monterey Jack Cheese

Preparation

1. Place oil in 4 quart soup pot; lightly saute onion, carrots, and mushrooms about 5 minutes.

2. Add 2 tablespoons pesto, peas, and zucchini; toss about 1 minute to coat.

3. Add beans, broth, tomatoes, and pepper; bring to a boil; cover, reduce heat to low; cook about 10 minutes or until vegetables are tender.

4. Stir in Parmesan cheese and cilantro.

5. Spread remaining pesto over bread slices; top with Monterey Jack cheese.

6. Place bread slice in each soup bowl, cheese side up; spoon hot vegetable stew over bread slices.

Yield: 6 servings

Cook's Notes

Your favorite vegetables can be substituted. This dish is so attractive to serve and is bursting with "good-for-you" ingredients. Easy to make for an after-work supper.

Recipe Comments

Commented by: jolifish

I loved this, it had tons of flavor and was fast and easy!

 

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Recipe Details

Total Preparation Time: Less than 15 minutes
Ingredients: Soups & Stews
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: Italian
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Nutrition Content: Good Source of Calcium
High Fiber

Nutrient Information

Calories: 369
Total Fat: 14 g
Saturated Fat: 4 g
Polyunsaturated Fat: 2 g
Carbohydrates: 47 g
Protein: 16 g
Vitamin A: 759 RE
Vitamin C: 20 mg
Calcium: 207 mg
Sodium: 922 mg
Iron: 4 mg
Fiber: 11 g