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.

Preparation : 15 min Cooking : 30 min
180 calories/serving
  • Very easy
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Heart-healthy


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 stalk celery, cut into small pieces 70 g
2 cloves garlic, minced or pressed
4 cups green cabbage, or Savoy, thinly sliced 340 g
4 tsp olive oil 20 mL
2 tsp tomato paste 12 g
3 1/2 cups vegetable 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.


  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

per 1 serving (330g)


% Daily Value




6 g

9 %

Saturated 1.5 g
+ Trans 0 g

7 %


0 mg


340 mg

14 %


26 g

9 %


6 g

24 %


11 g

Net Carbs

20 g


7 g

Vitamin A

30 %

Vitamin C

41 %


11 %


13 %


This recipe is :
Diet-related health claims  :
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


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

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Members' Reviews

6 Reviews (6 with rating only ) 67% would make this recipe again

This recipe is in the following categories

Vegetables | Soups | Low Saturated Fat | Vegetarian | Heart-healthy | Kosher | High Fibre | Low Cholesterol | Halal | Italian