Ribollita Sicilian Supper Stew With Peppered Cheese Melts
Italian-styled country vegetable stew filled with surprises.
Ingredients:
2 tablespoons Olive oil
1 cup sliced Onion
1 cup thin sliced Carrots
1 cup sliced Shitake mushrooms
5 tablespoons Pesto, divided
One-half cup frozen Peas
1 small Zucchini, peeled into strips
1 (15 ounce) can Cannelloni white kidney beans, drained
1 (14 1/2 ounce) can fat free Vegetable or chicken broth
1 (14 1/2 ounce) can stewed Tomatoes
One-quarter teaspoon black Pepper or to taste
One-quarter cup grated Parmesan cheese
One-half 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.
| Nutrient Information |
| Calories: 369 |
| Total Fat: 14 g |
| Saturated Fat: 4 g |
| Polyunsaturated Fat: 2 g |
| Monounsaturated Fat: |
| Sodium: 922 mg |
| Carbohydrates: 47 g |
| Protein: 16 g |
| Fiber: 11 g |
| Vitamin A: 759 RE |
| Vitamin C: 20 mg |
| Calcium: 207 mg |
| Iron: 4 mg |
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.
If you wish to reduce the sodium in this dish, opted for reduced-sodium varieties of canned beans, tomatoes and broth.