Tuscan Bread Soup
Recipe type: Main Dish, Soup
  • 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
  1. 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.)
  2. 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.
  3. 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.
Recipe by This Week for Dinner at https://thisweekfordinner.com/tuscan-bread-soup/