Tuscan Bread Soup

Name: Tuscan Bread Soup
Yield: serves 4 as a starter
Ingredients: 6 ounces country bread, torn into 1-inch pieces (3 cups); 2 tablespoons olive oil; 1 large onion, cut into 1/4-inch pieces; 3 carrots, halved lengthwise and cut crosswise into 1/4-inch-thick pieces; 2 celery stalks, cut into 1/4-inch-thick pieces; 4 garlic cloves, crushed; Coarse salt and freshly ground pepper; 1 tablespoon tomato paste; 1/2 head napa cabbage, halved lengthwise, cored, and thinly sliced crosswise (6 cups); 2 cans (14 1/2 ounces each) low-sodium chicken broth; 2 cups water; 1 cup loosely packed fresh flat-leaf parsley leaves

December 22, 2011

Similar to other Tuscan soups, like ribollita and pappa al pomodoro, this recipe makes good use of day-old bread. During cooking, the pieces absorb the broth and help thicken the soup. Shave or grate parmesan cheese over each serving, if desired.

Recipe notes

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