Rebollita ( Italian Cabbage Soup)

Name: Rebollita ( Italian Cabbage Soup)
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 4-6 serving(s)
Ingredients: 1 (10 ounce) package coleslaw mix; 1 cup onion, chopped; 1/2 cup celery, chopped; 1 cup cooked ham, diced; 4 slices bacon; 4 tablespoons garlic, minced; 1 teaspoon fresh thyme, chopped; 1 (10 1/2 ounce) can white beans, drained; 4 -6 cups chicken broth (more for thinner soup preference); 2 large tomatoes, chopped; 2 tablespoons chili sauce or 2 tablespoons tomato paste; black pepper; 2 -3 drops Tabasco sauce; 4 -6 slices Italian bread, 1/2 thick

(4)

Recipe by Caroline Cooks

Rebollita in Italian means "reboiled". This is a slightly changed verison of recipe from William-Sonoma's SOUP FOR SUPPER...and modified for the crock pot. Easy and tasty. Freezes well.(Refrigeration time is not included in Cooking Time.)

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READY IN: 6hrs 15mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

1

(10 ounce) package coleslaw mix
1

cup onion, chopped
¹⁄₂

cup celery, chopped
1

cup cooked ham, diced
4

slices bacon
4

tablespoons garlic, minced
1

teaspoon fresh thyme, chopped
1

(10 1/2 ounce) can white beans, drained
4 -6

cups chicken broth (more for thinner soup preference)
2

large tomatoes, chopped
2

tablespoons chili sauce or 2 tablespoons tomato paste
black pepper
2 -3

drops Tabasco sauce
4 -6

slices Italian bread, 1/2 thick

DIRECTIONS

Chop bacon into ½” pieces and sauté until almost done.
Add onions, garlic, and celery; cook to soften, about 8 minutes.
Add all to crock pot.
Add remaining ingredients and cook on LOW for 6-8 hours.
Cool and refrigerate overnight for best flavor.
To serve: Reheat; and place slices of bread in bottom of soup bowls and ladle hot Ribollita over bread.

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