Bread soups are ubiquitous in peasant cooking. This one is a simplified version of a traditional soup from Tuscany.
Before you start
A mandolin will make slicing the cabbage easier.
- Preheat the oven to 150°C/300°F.
- 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.
- 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.
- 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.
- 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
per 1 serving (330g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||2 ¾||servings|
|Grain Products :||1||serving|
|Milk and Alternatives :||¼||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Free :
- Added Sugar, Trans Fat
- Low :
- Cholesterol, Saturated Fat
- Source of :
- Calcium, Copper, Iron, Pantothenic Acid, Phosphorus, Vitamin B12, Vitamin B2, Vitamin E, Zinc
- Good source of :
- Fibre, Magnesium, Niacin, Potassium, Vitamin B1, Vitamin B6, Vitamin C
- Excellent source of :
- Folacin, Manganese, Selenium, Vitamin A, Vitamin K
- Diet-related health claims :
|Meat and Alternatives||0|