Tuscan Bread Soup
Ingredients
- 1 tbsp olive oil ⓘ
- 2 None carrots, peeled and chopped ⓘ
- 1 None onion, chopped ⓘ
- 1 None celery stalk, chopped ⓘ
- 1 tbsp tomato paste ⓘ
- 4 cups chicken stock
- 1/4 None cabbage, cored and shredded ⓘ
- 1 large potato, peeled and chopped ⓘ
- 2 None zucchni, chopped
- 4 oz green beans, trimmed and cut into 1-inch lengths ⓘ
- 1 can (15 oz) cannellini beans, drained and rinsed ⓘ
- 4 oz stale Italian bread without crusts, torn ⓘ
Instructions
- Heat the oil in a large saucepan on medium heat. Saute the carrot, onion and celery for 3-4 mins, until tender. Stir in the tomato paste.
- Add the stock, cabbage and potato. Bring to a boil. Reduce the heat to low; cover and simmer, stirring occasionally, for 20 mins.
- Add the remaining vegetables and cannellini beans. Simmer, uncovered, for 10 mins. Add the bread. Simmer for 3 mins. Season to taste.
- Cook bacon in a small skillet until crisp. Serve the soup topped with bacon, shaved Parmesan cheese and freshly ground black pepper.
Nutrition & Diet Analysis (per serving)
738
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).