Ribollita (Tuscan Vegetable and Bread Soup)

Ingredients

2 Tbsp. olive oil, separated
2 tsp. Garlic in Oil, divided
1 medium onion, small diced
2 carrots, peeled and sliced
1 small zucchini, small diced
1 cup shredded cabbage
4 oz. green beans, cleaned and cut into 1 inch pieces
2 tomatoes, peeled, seeded and diced
¾ tsp. chopped fresh thyme
1 tsp. chopped fresh basil
½ tsp. dried oregano
1 bay leaf
4 oz. raw ditalini pasta
1½ qts. prepared RC FlavorMatch Vegetarian Chicken
1 cup cooked white beans
1 Tbsp. Parmesan cheese
1 loaf ciabatta bread

Instructions

(yields 2¼+ quarts)

Sauté 1 tsp. of Garlic in Oil and the vegetables in 1 Tbsp. of olive oil. Add the herbs, bay leaf, pasta and prepared No Added MSG FlavorMatch® Vegetarian Chicken Flavored Base. Simmer until the pasta is nearly tender. Add the cooked beans and return to a simmer. Finish with parmesan cheese. Remove the crust from the ciabatta bread. Combine the remaining garlic and oil. Rub the ciabatta bread with the mixture and toast. Cut into one inch squares. Stir into soup until completely absorbed. Place the soup in oven proof bowls. Heat until bubbling. Serve immediately.