Reviews (1) Add Rating & Review 8 Ratings 5 star values: 0 4 star values: 1 3 star values: 5 2 star values: 1 1 star values: 1 Martha Stewart Member 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!
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Gallery Tuscan Bread Soup Recipe Summary prep: 10 mins total: 35 mins Servings: 4
Ingredients Ingredient Checklist 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
Gallery Tuscan Bread Soup
Recipe Summary prep: 10 mins total: 35 mins Servings: 4
Gallery
Tuscan Bread Soup
Tuscan Bread Soup
Tuscan Bread Soup
Recipe Summary prep: 10 mins total: 35 mins Servings: 4
Recipe Summary
prep: 10 mins total: 35 mins
Servings: 4
prep: 10 mins
total: 35 mins
prep:
10 mins
total:
35 mins
Servings: 4
4
Ingredients
Ingredients
- 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
Directions
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.
Reviews (1)
Add Rating & Review 8 Ratings 5 star values: 0 4 star values: 1 3 star values: 5 2 star values: 1 1 star values: 1
Martha Stewart Member 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!
Reviews (1)
Add Rating & Review 8 Ratings 5 star values: 0 4 star values: 1 3 star values: 5 2 star values: 1 1 star values: 1
Add Rating & Review
8 Ratings 5 star values: 0 4 star values: 1 3 star values: 5 2 star values: 1 1 star values: 1
8 Ratings 5 star values: 0 4 star values: 1 3 star values: 5 2 star values: 1 1 star values: 1
8 Ratings 5 star values: 0 4 star values: 1 3 star values: 5 2 star values: 1 1 star values: 1
5 star values: 0 4 star values: 1 3 star values: 5 2 star values: 1 1 star values: 1
Martha Stewart Member 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!Martha Stewart Member
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!
Rating: Unrated
All Reviews for Tuscan Bread Soup
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All Reviews for Tuscan Bread Soup
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
