Wanted to share a quick recipe with you today. It’s another one from Everyday Food: Fresh Flavors Fast. While the pasta dish I shared with you last week was definitely yummier than this one, I still really like this soup.
One quick note. You’re supposed to add 1-inch chunks of bread into the soup and simmer for 20 minutes or so. The theory is that the bread absorbs the broth and thickens the soup. We all agreed that the bread was too slimy. And I liked the broth soup before the bread supposedly thickened it. I think the best approach would be to make homemade croutons and top them on the soup when serving. If you really want to stay true to the soup, just make sure your bread pieces aren’t too big.
- 6 ounces country bread, torn into 1-inch pieces
- 2 tablespoon olive oil
- 1 large onion, cut into ¼-inch pieces (I used only ½ of an onion)
- 3 carrots, halved lengthwise and cut crosswise into ¼-inch thick pieces
- 2 celery stalks, cut into ¼-inch thick pieces
- 4 garlic cloves, crushed
- Coarse salt and freshly ground pepper
- 1 tablespoon tomato paste (I used 2-3 tablespoon)
- ½ head napa cabbage, halved lengthwise, cored and thinly sliced crosswise (6 cups)
- 2 cans (14.5 oz each) chicken broth (I used vegetable broth to make it completely meatless. I also used about 1 additional cup than called for.)
- 2 cups water (I think I did an extra cup or so)
- 1 cup loosely packed fresh flat leaf parsley leaves
- Preheat oven to 300 degrees F. Spread bread pieces in a single layer on a rimmed baking sheet. Bake until dry, tossing half-way through, about 15 minutes. Remove from oven. (Jane note: Next time I make this I will toss the bread with some olive oil, salt & pepper, then toast as directed.)
- Heat oil in a large pot over medium-high. Add onion, carrots, celry and garlic; season with salt & pepper. Cook, stirring occasionally, until vegetables are softened, 8-10 minutes. Stir in tomato paste; cook, stirring, 1 minute.
- Add cabbage, chicken broth, the water and toasted bread. (Jane note: Next time I will add about ⅓ of the bread pieces at this point in the recipe and reserve the rest as a topping for the soup when served.) Simmer over medium heat until soup is thickened, 15-20 minutes. Season with salt & pepper, and stir in parsley.