Description
A cozy and rustic Tuscan soup made with vegetables, cannellini beans, and stale bread simmered into a thick, hearty dish. Perfect for chilly days and full of flavor that deepens with each reheat.
Ingredients
Scale
- 1/4 cup olive oil
- 1 large yellow onion, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 (15-ounce) can diced tomatoes
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1 bunch lacinato kale, stems removed and chopped
- 2 cups shredded savoy cabbage
- 6 cups vegetable broth
- Salt and pepper to taste
- 4 cups stale country bread, torn into chunks
- 1 teaspoon fresh thyme, chopped
- 1 parmesan rind (optional)
Instructions
- Place a large Dutch oven or soup pot over medium heat and add the olive oil.
- Sauté chopped onion, diced carrots, and celery until softened, about 8 minutes.
- Add minced garlic and tomato paste. Cook for 2 more minutes, stirring frequently.
- Pour in diced tomatoes, beans, kale, cabbage, and vegetable broth. Season with salt, pepper, and thyme.
- Bring to a simmer and let cook uncovered for about 45 minutes, stirring occasionally.
- Stir in torn bread chunks and continue to simmer until the soup thickens and bread breaks down, about 15 minutes.
- Remove parmesan rind if used. Adjust seasoning as needed.
- Serve hot with a drizzle of olive oil and fresh herbs.
Notes
- Letting the soup sit overnight enhances the flavor even more.
- Use crusty bread that’s a day or two old for best texture.
- Freeze leftovers in portions for easy future meals.
- Top with extra parmesan or a swirl of pesto for added richness.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 7g
- Sodium: 670mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg