Rating: 2.75 stars
8 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1

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

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Recipe Summary test

prep:
10 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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Reviews (1)

8 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
10/03/2011
This soup is absolutely delicious! I am not a fan of cooked celery so I exchanged 2 ears of cooked corn plus a small zucchini and that worked perfectly. This is a meal in itself and the prep was the main part of it but then I like chopping and slicing and getting veggies ready. I also used vegetable broth since I have a vegetarian in the house. Excellent! I think I will use less bread next time as I was searching for the veggies once the bread absorbed the liquid but by far it was delicious!