When it's time for dinner, my Tuscan Bread soup will make an excellent addition to your dinner table. You'll love the flavors of this traditional Italian soup.
How to make Tuscan Bread Soup.
It’s time once again for our Vintage Recipe Swap, and I have to say I was at a loss for what to turn this months recipe into. But then it came to me as I thought to myself, “what would Mama Do?” For those of you not acquainted with Mama Jennette, she was my first and most important culinary instructor, but that’s a story for another day.
As I pondered what to do with this months selection, my mind went back to an fall day many years ago, when I was a student in Mama Jeannette’s Kitchen. The day had been brisk, and called for something to warm the body and the spirit. Sitting on Mama’s cutting board was an odd looking cabbage, (Mama later told me it was a Savoy Cabbage) and I inquired if she was making cole slaw? That and ham and cabbage were the only two dishes I had ever seen that used cabbage, and I was hoping it wasn’t the latter!
Mama laughed and said “Sonny Boy, you got a lot to learn about cabbage” As always Mama Jeanette was right, I had a lot to learn about cabbage, and what she used it for that day changed my perception of not only cabbage, but soup! Up to that point if it didn’t come out of a red and white can, it wasn’t really soup, and the flavors were limited.
As we diced our vegetables for our soup, Mama Jeanette told me the history of Ribolitta a “twice boiled soup” she told me her mother would make a wonderful vegetable soup and the next day reheat it with the leftover bread pieces mixed into it, giving it the name of Ribolitta. Mama told me since this was not being cooked twice it would simply be a Tuscan bread soup, but still every bit as delicious. Later that day we shared a hearty bowl of soup, with even more crusty bread and a dip of sorts she called Aioli, which I would later learn was a simple garlic mayonnaise. So while this is not a hot slaw, it does contain most of the components of the recipe swap with my twist on the recipe.
If you’ve tried my Tuscan Bread Soup recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you!
Tuscan Bread Soup
- 6 ribs celery diced
- 1 small onion diced
- 2 carrots diced
- 2 cloves garlic diced
- 1 medium potato diced (skin on)
- 2 tbsp olive oil
- 1 small zucchini diced
- 1/2 head of savoy cabbage shredded and chopped
- 1 small head of escarole chopped
- 1 28 oz can tomatoes in juice (crushed by hand)
- 1 16 oz can cannellini beans
- 2 quarts vegetable stock
- 1/2 cup farro
- 4 cups stale bread cubes
- 1/2 cup grated romano cheese
- 1 pinch crushed red pepper
- 1 large egg
- 6 oz olive oil
- 1 clove garlic
- 1 tbsp basil leaves
- 1/4 tsp salt
- 1/8 tsp pepper
- in a 4 qt stock pot add the onion, carrot, celery, potatoes and garlic and the olive oil and saute the vegetables for about 5 minutes.
- Add in the zucchini and continue to saute for another few minutes
- add in the vegetable stock, crushed tomatoes and canellinni beans.
- add in the chopped savoy cabbage, farro, bread cubes and escarole.
- Bring to a boil and reduce heat to a simmer
- After the soup has cooked for about 45 minutes, add in romano cheese, crushed red pepper and season to taste with salt and pepper.
- Allow soup to simmer for another 45 minutes to an hour*
- Add one large egg to a food processor and pulse for about 30 seconds
- Drizzle in the olive oil slowly as food processor runs, the mixture should begin to thicken.
- Add in garlic clove, basil, salt and pepper and pulse until well blended
- Serve as dip for bread or add to soup