There was something about using bread as a soup thickener that intrigued me… and now I understand why. This is a traditional Tuscan soup that is loaded with all the veggies & protein and I’m HERE FOR IT. It honestly has the feel of a delicious, tomato-based vegetable soup but with some great additions. This version does use pancetta but you can easily skip that ingredient to make it vegetarian friendly. Also, even though there is sourdough bread added into the soup, there ain’t NOTHIN’ wrong with using more as a dipper… just saying.

Recipe by: The Culinary Nest

MAKES

6-8 servings

Prep Time: 10 minutes

Total Time: 1 hour

INGREDIENTS

1/4 cup olive oil

1/4 lb. pancetta or smoked bacon

2 cups yellow onion, chopped

3-4 carrots, chopped

3 celery stalks, chopped

3-4 garlic cloves, minced

1 teaspoon black pepper

1/2 teaspoon salt

1/4 teaspoon crushed red pepper

1 (28oz.) can crushed San Marzano tomatoes

2 (15oz.) cans cannellini or Great Northern beans

4 cups savoy cabbage, coarsely chopped or shredded

4 cups kale, coarsely chopped

1/2 cup fresh basil leaves, chopped

6 cups chicken broth or stock

4 cups sourdough bread torn into cubes, crusts removed

1/2 cup freshly grated Parmesan cheese, reserve the rind to add to the soup while simmering

More salt & pepper to taste

METHOD

1. In a large stockpot, heat the olive oil over medium-low heat. Add the pancetta and onions, sauté for 7-10 minutes until the onions are translucent and the pancetta is crisp. Add the carrots, celery, garlic, salt, pepper and crushed red pepper. Sauté for 7-10 more minutes until the vegetables are tender. Add the crushed tomatoes, cabbage, kale and basil, sauté for 6-8 minutes until tender.

2. In a food processor or blender, purée one of the cans of beans with its liquid. Rinse the second can of beans. Add the puréed and rinsed beans into the stockpot. Add the broth to the soup and the parmesan cheese rind and bring to a boil. Reduce the heat and simmer on low for 20 minutes.

3. Add the sourdough torn bread to the pot and simmer for 10 minutes. Remove the parmesan cheese rind, taste for seasoning and serve garnished with grated parmesan. Enjoy!