hearty and flavorful!

Rich Tuscan Bread Soup

Recipe Snapshot

Servings

6

Total Time

55 min

Course

dinner

Ingredients

Preheat an oven. Rip the bread into bite-size pieces about 1-2-inches big, then place on a rimmed baking sheet. Drizzle with extra virgin olive oil, toss well, then toast until the bread is crispy and lightly golden brown. Set aside.

Toast the bread

1

Heat remaining extra virgin olive oil in a large Dutch oven or soup pot over medium-high heat. When hot, add diced onion, carrots, and celery, then season with Kosher salt. Cook, stirring occasionally. Add chopped garlic, stir.

Saute the soffritto

2

Add whole peeled tomatoes, either crushing them by hand directly over the pot or breaking up in the pot with a spatula. Add vegetable broth or water, then bring to a simmer.

Add liquid

3

To the pot, add chopped kale leaves, rosemary bundle, bay leaves, and a Parmesan rind, if using. Simmer.

Add aromatics

4

Place half of the beans in a bowl, then use a fork to mash well. Alternatively, for a smoother texture, you can purée these in a food processor.

Meanwhile, mash half the beans

5

Add mashed cannellini beans, remaining whole cannellini beans,  red wine vinegar. Remove the bay leaves, herb bundle, and Parmesan rind. Taste and adjust seasoning as needed.

Stir in remaining ingredients

6

Finish each bowl of soup with a generous drizzle of a high quality extra virgin olive oil. Top with a few remaining bits of toasted bread, then enjoy immediately!

Garnish, then serve

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Meet Author

Ari

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