Tuscan Baked Bread Soup adapted from Saveur, Issue #46

Tuscan Baked Bread Soup adapted from Saveur, Issue #46

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January 18, 2011


canola or olive oil

2 onions, peeled and chopped

2 carrots, peeled and thickly sliced

2 celery ribs, thickly sliced

2 thin-skinned potatoes, chopped

1 large bunch swiss chard or kale, ribs removed and leaves torn or coarsely chopped

1/2 small savoy cabbage, cored and coarsely chopped

1 796 mL can whole plum tomatoes, undrained

1 L chicken or vegetable stock

3 thick slices day-old country-style crusty white bread

1 19 oz (540 mL) can white kidney or navy beans, drained

Salt and freshly ground black pepper


1In a large pot or Dutch oven, heat a good drizzle of oil over medium heat and saute the onions for about 10 minutes, until soft. Add carrots, celery, potatoes, chard and cabbage. Add tomatoes and stock, cover, and cook for about an hour, until everything is soft.

2Tear the bread into chunks and add it to the pot, along with the beans. Cool completely and refrigerate.

3The next day, preheat oven to 375º. Heat the leftover soup in the casserole in the oven, uncovered, stirring occasionally, until heated through, about 1 hour. For the last 30 minutes, do not stir; let soup brown lightly. If you like, top it with some Parmesan cheese.

4 Drizzle with olive oil and serve.


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