Tuscan Bread and Cabbage Soup

29 Reviews
96% would make this recipe again

Bread soups are ubiquitous in peasant cooking. This one is a simplified version of a traditional soup from Tuscany.

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Preparation : 15 min Cooking : 30 min
180 calories/serving

Ingredients

4 slices bread, whole wheat, coarsely cut into 1,5 cm pieces 140 g
1/2 onions, cut into small pieces 100 g
1/2 carrots, cut into small pieces 50 g
1 1/2 stalk celery, cut into small pieces 110 g
2 cloves garlic, minced or pressed
4 cups green cabbage, or green cabbage, thinly sliced 340 g
4 tsp olive oil 20 mL
2 tsp tomato paste 12 g
3 1/2 cups beef broth 900 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/3 cup Parmesan cheese, grated 16 g
4 tbsp Italian parsley, fresh [optional] 20 g

Before you start

A mandolin will make slicing the cabbage easier.

Method

  1. Preheat the oven to 150°C/300°F.
  2. Tear the bread into 1,5 cm pieces and spread them in a single layer on a baking sheet. Bake about 15 min, until the pieces are dry. Remove the bread from the oven and set aside.
  3. Prepare the vegetables: cut the onion, carrots, and celery into small 0,7 cm pieces. Mince or press the garlic cloves. Slice the cabbage thinly and set aside.
  4. Heat the oil in a pot over medium-high heat. Add the onion, carrots, celery, and garlic. Cook, stirring occasionally, until the vegetables are softened, about 10 min. Stir in the tomato paste and cook, with stirring, 1 min. Add the sliced cabbage, broth, and toasted bread. Season with salt and pepper. Cover and simmer over medium heat until the soup is thickened, about 15 min.
  5. Serve into bowls. Stir in the parsley leaves and grate Parmesan over the top of each serving.

Observations

Because the bread will get soggy with time, this soup does not keep well: prepare and eat it right away.

Nutrition Facts Table

per 1 serving (330 g)

Amount

% Daily Value

Calories

180

Fat

6 g

10 %

Saturated 1.7 g
+ Trans 0 g

8 %

Cholesterol

0 mg

Sodium

840 mg

35 %

Carbohydrate

25 g

8 %

Fibre

5 g

22 %

Sugars

11 g

Net Carbs

20 g

Protein

9 g

Vitamin A

31 %

Vitamin C

41 %

Calcium

12 %

Iron

14 %
More info

Claims

This recipe is :
Excellent source of  :
Folacin, Manganese, Selenium, Vitamin A, Vitamin K
Good source of  :
Fibre, Magnesium, Niacin, Phosphorus, Potassium, Vitamin B6, Vitamin C
Source of  :
Calcium, Copper, Iron, Pantothenic Acid, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin E, Zinc
Low  :
Cholesterol, Saturated Fat
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 1
Meat and Alternatives 0
Fats 1
More info
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Reviews

29 Reviews (28 with rating only) 96% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

Why don't I make soup more often? It's so simple, cheap, and healthy. As is this one. Used bouillon cubes instead of broth (three cubes and six cups of water) and did not put the bread cubes in the pot to cook. After toasting them (Pam and Garlic Plus), I put them aside and at the dinner table, everyone put as much as they wanted into their own bowls.

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