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Ribollita Sicilian Supper Stew With Peppered Cheese Melts



Ribollita Sicilian Supper Stew With Peppered Cheese Melts
Total Preparation Time: less than 15 minutes Number of Servings: 6
Actual Cooking Time:15 to 30 minutes Source: glor

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
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.


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, rinse the beans and/or opt for reduced-sodium varieties of canned beans, tomatoes and broth.