Tuscan Bread and Cabbage Soup

Tuscan Bread and Cabbage Soup

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

4 servings
Preparation 15 min
Cooking 30 min

180 calories per serving 


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 1/2 cups Savoy cabbage, or green cabbage , thinly sliced   340 g
4 tsp olive oil   20 mL
2 tsp tomato paste   10 mL
3 1/2 cups beef broth   900 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
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.


  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.


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

Nutrition Facts Table

Nutrition Facts

per 1 serving (330g)


% DV*

* DV = Daily Value




6 g

10 %

Saturated 1.5 g
+ Trans 0 g

8 %


5 mg


840 mg

35 %


25 g

8 %


5 g

22 %


11 g


9 g

Vitamin A

30 %

Vitamin C

40 %


10 %


15 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 3 servings
Grain Products: 1 serving
Milk and Alternatives: ¼ serving
Meat and Alternatives: 0 serving

More info


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

More info

This recipe is in the following categories: Vegetables | Soups | Halal | High Fibre | Low Cholesterol | Low Saturated Fat | Italian

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