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 information

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

Preparation

Step 1
Preheat oven to 300°F. Spread bread pieces in a single layer on a rimmed baking sheet. Bake until dry, tossing halfway through, about 15 minutes. Remove from oven.
Step 2
Heat oil in a large pot over medium-high. Add onion, carrots, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Stir in tomato paste; cook, stirring, 1 minute.
Step 3
Add cabbage, chicken broth, the water, and toasted bread. Simmer over medium heat until soup is thickened, 15 to 20 minutes. Season with salt and pepper, and stir in parsley. To serve, ladle soup into bowls.

Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsSoup Soup/Stew Italian European Onion Root Vegetable Vegetable Carrot Napa Cabbage Cabbage Leafy Greens Starter Dinner Nut Free Dairy Free Easy Simmer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes