Tuscan Bread and Cabbage Soup

6 Reviews
67% 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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Ingredients

??? bread, whole wheat, coarsely cut into 1,5 cm pieces ???
??? onions, cut into small pieces ???
??? carrots, cut into small pieces ???
??? celery, cut into small pieces ???
??? garlic, minced or pressed ???
??? green cabbage, or Savoy, thinly sliced ???
??? olive oil ???
??? tomato paste ???
??? vegetable broth ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? Parmesan cheese, grated ???
??? Italian parsley, fresh [optional] ???

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

9 %

Saturated 1.5 g
+ Trans 0 g

7 %

Cholesterol

0 mg

Sodium

340 mg

14 %

Carbohydrate

26 g

9 %

Fibre

6 g

24 %

Sugars

11 g

Net Carbs

20 g

Protein

7 g

Vitamin A

30 %

Vitamin C

41 %

Calcium

11 %

Iron

13 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Folacin, Manganese, Selenium, Vitamin A, Vitamin K
Good source of  :
Fibre, Magnesium, Niacin, Potassium, Vitamin B1, Vitamin B6, Vitamin C
Source of  :
Calcium, Copper, Iron, Pantothenic Acid, Phosphorus, 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
Check out our Meal Plans for Type 2 Diabetes

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Reviews

6 Reviews (6 with rating only) 67% 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

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