Italian · Dinner
Tuscan Bread and Vegetable Soup
A rustic ribollita-style soup built on stale sourdough bread simmered with cannellini beans, kale, carrot, celery and onion in a tomato-vegetable base, finished with olive oil and Parmesan. Rooted in Tuscan peasant cooking, it delivers a thick, spoonable texture and savoury, herb-scented flavour.
$3
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
489Calories
18.6gProtein
15.9gFat
73.8gCarbs
11.3gSugar
14.9gFiber
1201mgSodium
3mgChol
3.4gSat Fat
1133mgPotassium
300mgCalcium
5.4mgIron
0.1mcgVitamin B12
43mgVitamin C
vegetarian
gluten-free-adaptable
low-cholesterol
high-fiber
mediterranean
all-time-classics
low-chol
vegetarian
Instructions
1
Prep
Dice carrot, celery, and onion; stem and chop kale; mince garlic; tear sourdough into chunks.
2
Heat
Warm olive oil in a medium saucepan over medium heat and cook onion, carrot, and celery for 5 to 6 minutes until translucent and softened.
3
Heat
Add crushed tomato, stock, cannellini beans, garlic, thyme, and bay leaf; bring to a gentle boil over medium-high heat, then reduce to low and simmer for 15 minutes until vegetables are tender.
4
Heat
Stir in kale and torn sourdough and simmer over low heat for 10 minutes, stirring often, until bread breaks down and soup becomes thick and porridge-like.
5
Plate
Remove bay leaf, season with salt and black pepper, ladle into a bowl, top with Parmesan, and drizzle with extra olive oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g sourdough bread
- 1 cup180g cannellini beans, cooked
- 2 cup134g kale
- 1/2 cup60g carrot
- 1/2 cup50g celery
- 1/2 cup80g onion
- 4 cloves4 cloves garlic
- 1 cup240ml canned crushed tomato
- 2 cup480ml vegetable stock
- 2 tbsp2 tbsp olive oil, plus extra to finish
- 1/2 tsp1/2 tsp dried thyme
- 22 small bay leaf
- salt, to taste
- black pepper, to taste
- 2 tbsp10g Parmesan
