Ribollita Tuscan Soup

• 3 tablespoons olive oil
• 3 medium carrots sliced
• 2/3 pound potatoes peeled and sliced
• 2 stalks celery chopped
• 1/2 cabbage medium, chopped
• 1/4 pound red lentils
• 1 onion medium, diced
• 1 clove garlic finely chopped
• 13 1/2 ounces chopped tomatoes
• 2 1/2 cups vegetable stock
• 13 1/2 ounces cannellini beans drained and rinsed
• 1/4 pound frozen peas
• 3 thyme sprigs fresh, plus extra leaves to garnish
• 6 slices day old bread

1. Preheat the oven to 300u0b0F. Heat the oil in a large pot and saute the carrots, potatoes, celery and cabbage. Add the lentils, onion and garlic and saute briefly. Stir in the tomatoes and stock, cover and simmer for 5 mins. Add the cannellini beans, peas and thyme and continue to simmer for 5-6 mins. Set aside to cool.
2. Place alternating layers of bread and stew in a deep casserole dish or large ramekin. Bake for 30-40 mins. Serve garnished with thyme.

olive oil, carrots, potatoes, stalks celery, cabbage, red lentils, onion, garlic, tomatoes, vegetable stock, beans, frozen peas, thyme, bread

Taken from www.yummly.com/recipe/Ribollita-Tuscan-Soup-1411932 (may not work)