1/2 cup Romano cheese
Servings: 8
In a large sauce pan, heat the olive oil over medium heat. Cook the onions, garlic, celery and carrot until the onion is soft. Add the bay leaf, parsley, chicken stock, water, tomatoes, thyme, cabbage, potato and soaked beans. Bring to a simmer and cook for about 40 minutes, or until beans are tender. Season with salt and pepper to taste.
In a 4-quart casserole dish, place 1/3 of the mixture over the bottom. Layer 3 of the stale pieces of bread over the top. Place another 1/3 of the soup mixture over the bread followed by remaining 3 slices of bread.
Top with remaining 1/3 of soup. Sprinkle with Parmesan cheese and bake in a 350ºF (180ºC) oven for 30-40 minutes or until soup is bubbling and cheese is light golden.
Notes: • An excellent source of Vitamin A, Thiamin, Niacin, Folate, Vitamin C, Iron, Phosphorus & Magnesium.
• A good source of Riboflavin Vitamin B6, Vitamin E, Calcium & Zinc.
• A very high source of dietary fibre.
*Vegetarian Alternative: Substitute vegetable stock for chicken stock.
Servings: 8
In a large sauce pan, heat the olive oil over medium heat. Cook the onions, garlic, celery and carrot until the onion is soft. Add the bay leaf, parsley, chicken stock, water, tomatoes, thyme, cabbage, potato and soaked beans. Bring to a simmer and cook for about 40 minutes, or until beans are tender. Season with salt and pepper to taste.
In a 4-quart casserole dish, place 1/3 of the mixture over the bottom. Layer 3 of the stale pieces of bread over the top. Place another 1/3 of the soup mixture over the bread followed by remaining 3 slices of bread.
Top with remaining 1/3 of soup. Sprinkle with Parmesan cheese and bake in a 350ºF (180ºC) oven for 30-40 minutes or until soup is bubbling and cheese is light golden.
Notes: • An excellent source of Vitamin A, Thiamin, Niacin, Folate, Vitamin C, Iron, Phosphorus & Magnesium.
• A good source of Riboflavin Vitamin B6, Vitamin E, Calcium & Zinc.
• A very high source of dietary fibre.
*Vegetarian Alternative: Substitute vegetable stock for chicken stock.
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