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July 2019

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RibollitaTuscan Vegetable Bread Soup Recipe

RibollitaTuscan Vegetable Bread Soup recipe and other chicken breast recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print RibollitaTuscan Vegetable Bread Soup recipe  PDF



5 c Chicken stock
1 lb Chicken breasts, skinned
2 Bay leaves
3 tb Olive oil
1 Onion, chopped
2 Garlic clove minced
2 Carrots, diced
2 Celery stalk diced
1 Sweet green pepper, diced
2 c Cabbage chopped
1 t Dried thyme
1 t Dried rosemary
19 oz Tomatoes, coarsely chopped,
undrained 1/4 ts Pepper
10 oz Spinach, frozen chopped
1/2 c Parsley, fresh chopped
1 sm Zucchini thinly sliced
19 oz White kidney beans, drained
and amp rinsed (red would do also) 8 sl French or Italian bread,
stale 1 c Parmesan cheese

In large saucepan, bring chicken stock, chicken breasts and bay leaves to boil reduce heat, cover and simmer for about 20 minutes or until chicken is no longer pink inside. Remove chicken and discard the bones. Dice meat and set aside. Discard bay leaves. Keep stock warm. Meanwhile, in large skillet, heat 2 tbsp. of the oil over medium heat cook chopped onion, garlic, diced carrots and celery for 10 minutes, stirring occasionally. Add remaining oil, diced green pepper, chopped cabbage, thyme and rosemary cook over low heat, stirring occasionally for 10 minutes. Add vegetable mi ture to stock in saucepan along with tomatoes and pepper bring to boil. Reduce heat, cover and simmer for 30 minutes. Add spinach, parsley, zucchini, kidney beans and reserved diced chicken cook for 5 minutes. Remove 1 cup soup and set aside. Ladle half of the remaining soup into 24 cup Dutch oven or casse role cover with 4 of the bread slices and 1/2 cup of the parmesan cheese. Cover with remaining soup layer with remaining bread. Drizzle reserved soup over top sprinkle with remaining parmesan cheese. (Recipe can be prepared to this point, cooled, covered and refrigerated for up to 24 hours.) Bake, covered in 350 F. oven for 20 minutes (45 minutes if refrigerated) uncover and bake for 20 minutes longer (45 minutes if refrigerated) or until hot. Garnish: ladle soup into large warmed bowls garnish with drizzle of olive oil and sprinkle of freshly grated Parmesan cheese.

RibollitaTuscan Vegetable Bread Soup recipe and other chicken breast recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
526 people have voted
Last Reviewed on 2019-07-20



Saturday, Jul 20 2019 Download & Print RibollitaTuscan Vegetable Bread Soup recipe  PDF   Chicken Breast recipes RSS   New

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