Tuscan Bread Soup
Shave or grate some Parmesan cheese over the top of each serving of soup if you like. During cooking, the bread pieces become soft like dumplings and release starch, which helps thicken the soup.
Everyday Food, December 2003
- Prep Time 10 minutes
- Total Time 35 minutes
- Serves 4
- 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 medium carrots, halved lengthwise and cut crosswise 1/4 inch thick
- 2 celery stalks, cut crosswise 1/4 inch thick
- 4 cloves garlic, smashed
- Coarse salt and ground pepper
- 1 tablespoon tomato paste
- 1/2 head green cabbage, quartered, thinly sliced crosswise (6 cups)
- 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
- 1 cup fresh parsley leaves
- Preheat oven to 300 degrees. Spread bread in a single layer on a rimmed baking sheet. Bake until pieces are dry, about 15 minutes. Remove from oven, and set aside.
- In a large pot over medium-high heat, heat oil. 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.
- Add cabbage, broth, 2 cups 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.
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