Vegetables Ribolitta

• 1 cup sweet onion, chopped
• 23 cup celery, chopped
• 23 cup baby carrots, sliced
• 3 -4 garlic cloves, minced
• 2 tablespoons olive oil
• 2 (19 ounce) cans cannellini beans
• 32 ounces vegetable broth
• 4 cups cabbage, chopped
• 2 (14 1/8 ounce) cansdiced Italian tomatoes
• 14 cup red pepper, diced
• 14 cup yellow pepper, diced
• 1 teaspoon fresh thyme, chopped
• 12 cup olive oil
• 18 teaspoon salt
• 1 teaspoon italian seasoning
• 1 loaf Italian bread, cut into 1-inch slices

1. saute onion, celery, carrots and garlic in olive oil till tender --
2. add beans, broth, cabbage, tomatoes, peppers, zucchini, and thyme.
3. Simmer over medium heat for about 20 minutes or until vegetables are tender.
4. to serve, place a slice of crostini in each bowl and ladle soup into bowl.sprinkle with freshy grated parmesan cheese --
5. to prepare CROSTINI:.
6. combine first 3 ingredients, brush on one side of each slice of bread,,,.
7. arrange bread on a baking sheet coated side up.
8. bake at 375* for 15 minutes until lightly toasted.

sweet onion, celery, baby carrots, garlic, olive oil, cannellini beans, vegetable broth, cabbage, italian tomatoes, red pepper, yellow pepper, fresh thyme, olive oil, salt, italian seasoning, italian bread

Taken from www.food.com/recipe/vegetables-ribolitta-130375 (may not work)