Sunday, May 24, 2026

With the chilly winter temperatures that we’ve been experiencing outside, nothing is better at meal time than a hot bowl of soup. Teresa Makarewicz of Foodland Ontario has two hearty recipes using local produce.

Tuscan Vegetable and Bread Soup
This traditional soup from Italy is called Ribollita, meaning reboiled because it was created to use up leftover soup and stale bread. Our version is crowned with cheese toasts. It’s a great make-ahead meal for a large number.
Preparation Time: 20 minutes
Cooking Time: about 40 minutes
Serves 8
1⁄4 cup (50 mL) olive oil
1 large Ontario Onion chopped
3 cloves Ontario Garlic, minced
3 cups (750 mL) coarsely chopped Ontario Cabbage
2 cups (500 mL) each diced Ontario Carrots and peeled Ontario Potatoes
6 cups (1500 mL) beef broth
1 can (28 oz/796 mL) tomatoes
2 tsp (10 mL) each dried thyme leaves and basil
1⁄4 tsp (1 mL) pepper
1 can (19 oz/540 mL) white pea, navy or kidney beans, drained and rinsed
1⁄2 cup (125 mL) chopped Ontario Parsley (optional)
8 slices day-old Italian bread, cut in half
1⁄2 cup (125 mL) grated Parmesan cheese
In large saucepan, heat 3 tbsp (45 mL) of the oil over medium heat; cook onion and garlic, stirring, for 2 to 3 minutes. Add cabbage, carrots and potatoes; cook, stirring about 5 minutes to soften slightly. Add broth, tomatoes (breaking up with spoon), thyme, basil and pepper; bring to boil. Cover, reduce heat and simmer for 30 minutes or until vegetables are tender. Stir in beans and parsley; heat until hot.
Drizzle remaining oil on bread; sprinkle with cheese. Broil until lightly browned. Ladle soup into bowls and serve topped with cheese toasts.
Nutrients per serving Protein: 14 grams, Fat 8.5 grams, Carbohydrates 49 grams, Calories 329

Ontario Vegetable and Lentil Stew
A deliciously easy to make healthy lentil stew, made with a medley of goodness including fresh Ontario grown cabbage. Enjoy with thick slices of whole grain bread.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves 4

1 Ontario Onion chopped
1 cup (250 mL) Ontario Cabbage shredded
1 tbsp (15 mL) vegetable oil
1 1⁄2 cup (375 mL) cooked sliced Ontario Carrots
1 cup (250 mL) diced Ontario Ham
1 cup (250 mL) Italian spiced stewed tomatoes
1 can (19 oz/540 mL) lentils, drained and rinsed

In large microwaveable casserole, combine onion, cabbage and oil, cook covered on High power for 5 minutes, stirring once. Stir in carrots, ham, stewed tomatoes and lentils. Cover and cook on High power for 5 minutes or until heated through, stirring once.
Nutrients per serving
• 22 g protein
• 7 g fat
• 38 g carbohydrates
• 297 calories
• Very high source of fibre