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!
You can also FOLLOW ME on Instagram @chefdenniseats and @chefdennistravels, Twitter and Facebook.
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.
- 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
*if your soup reduces too much and seems over seasoned or just too thick add in a little water
Alli says
What a great spin on the recipe to make soup with aoili! And the farro addition makes this such a hearty soup!
Sprigs of Rosemary says
Glad to learn a little bit of the history of the soup — the mamas and the nonnas know best!
Charlie says
The colder weather makes me crave soup after soup and this ones looks amazing!
Becky says
I love reading the stories of Mama Jeanette and her Ribolitta, Your soup looks so comforting and perfect for a cool Fall day. A great take on the Hot Slaw recipe.
Good Luck with your students this year.
Monique says
We were both on the same lines with soup; I love the versatility of cabbage! But the addition of the aioli- superb idea and swap!
torviewtoronto and createwithmom says
this looks delicious lovely combination
claire @ the realistic nutritionist says
Mouth watering!!!!
Dara says
As always, a gorgeous post! I can almost smell the picture.
Lora ~ cakeduchess says
Gorgeous soup:)Looks so warm and hearty. Hope you’re having a wonderful week.
Emily Malloy @Cleanliness says
GORGEOUS!!!!
Vibey @ Yumbo McGillicutty! says
I’m with BGS: aioli + soup = heaven! I normally make aioli for seafood soups and stews, and for Lebanese bean soup, but it’s just occurred to me that I could make it for every darned soup! And this one is a true classic. Beautiful!
Nami | Just One Cookbook says
What a delicious soup! Also I’ve been looking for a good Aioli recipe too. Looks like a perfect combo!
Kristi Rimkus says
I love the story of this soup. A heart-warming soup with a lovely story behind it. This is a must make recipe.
Elin says
After reading through the recipe, I know this soup must have tasted good and flavorful too. Wish I was your neighbour 🙂 catching the aroma is enough 🙂 Chef…send some over! the piggy Momsie is hungry now :p
alex says
wow! this is so interesting and clever! apparently, I have a lot to learn about cabbage also! great swap!
Brian @ A Thought For Food says
I love the modifications you made to the recipe and how you turned it into something completely different than it was originally intended. An inspired dish, Dennis!
Kita says
I am impressed with both of this month’s recipe swaps I have read so far. It’s amazing to see what you have come up with for such an interesting recipe choice. I have come to love all the subtle nuances and heartiness of soup and do believe you when you say how awesome it is.
Jeanette says
What a nice hearty soup – I really like farro in soup too!
mangiabella says
I was so thrilled to read of another wonderful memory of Mama Jeanette, and I am smiling from ear to ear at this dish. I have been craving soup even though it’s been 80 degrees here consistently, it’s my longing for fall weather and all that’s cozy. This sounds fantastic, and I look forward to hearing more of your time spent with Mama….have a wonderful evening friend
Barbara | Creative Culinary says
I almost made a soup but now glad I stuck to my guns and also have this recipe. Cabbage has never seen so many fabulous uses as this month’s swap if you ask me.
janet@fromcupcakestocaviar says
Dennis, this sounds amazingly delicious. I have been meaning to try something new in the soup arena. I think I’ve found it now. 🙂
Happy When Not Hungry says
I lived in Florence for 6 months, so I ate plenty of Ribollita and love the stuff. Great recipe! Love the aioli as well. Yum!
Emily | Nomnivorous says
Dennis! With that story and the mixture of aioli and soup, you might have completely changed my mind on cooked cabbage.This looks so delicious, and an absolutely delightful addition to the swap.
Lindsay (Rosemarried) says
I’ve always wanted to make Tuscan bread soup, but for whatever reason I’ve never gotten around to it. I love the story behind this recipe, the photos, and your take on the swap. This looks like a big bowl of comforting goodness! Great job, as always.
Joan Nova says
ooh, that’s a bowl of healthy goodness! Obviously, ‘sonny boy’ has learned a lot!
claire says
Chef Dennis this looks fabulous and brings back wonderful memories of when I lived in Italy – I made Ribolitta frequently with the wonderful array of cabbages available at our local market – this has brought a smile to my face and a reminder of how good this soup is – great swap post!
Eva@ kitcheninspirations.wordpress.com/ says
What a perfect, hearty fall soup. And although I usually don’t eat bread, I would for this one! And of course, you simply cannot go wrong with an aioli! Love it.
Kimmi says
Such a heart warming story…and soup! Can’t wait to try it.
Susie says
This sounds warm and hearty and looks absolutely wonderful!
Liz says
It is certainly soup weather…and this is a winner. I’ve made Ina’s Ribollita and yours looks just as spectacular! Love hearing your kitchen memories…and how they helped transform the vintage recipe into something truly special. Have a great week~
Shumaila says
What a great story behind the recipe. Love your take on the Swap recipe. I agree there is a lot we have to learn about cabbage. Coleslaw is the only thing that most people use cabbage in (atleast that’s where I generally use it in). I am glad for this month’s recipe swap-learnt so much!
Carolyn says
This looks SO good, Dennis. Would it be crazy to try to make bread soup without the bread? Because that’s the part that I can’t eat!
Chef D says
of course not, it will just be a delicious vegetable soup, just use more grains that you can eat!
Suzi says
This looks totally vegetarian to me Chef. I could truly eat this right now. NIce addition of the farro, I don’t see that very often and it isn’t in my local supermarket. I am going to make the Aioli today that’s for sure. Thanks for sharing and have a pleasant week.
Steve @ The Black Peppercorn says
wow – that soup looks so delicious! excellent post! I am craving something warm like this on a cold day today!
Cucina49 says
This looks great–attempting homemade aioli is on my “to-do” list for this week!
Elizabeth @Mango_Queen says
Great story and what a wonderful, heartwarming soup! Just what we need on this cold autumn day! Thanks for sharing, Chef Dennis!
Cassie l Bake Your Day says
Your homemade aioli sounds fantastic. The soup has some wonderful flavors too. I’ve been on a huge soup kick lately!
WineDineDivas says
Thank you for sharing this delicious Tuscan soup, Chef Dennis! Loved your wonderful story of Momma Jeanette.
CHeers:)
Judit & Corina
Stephanie @ Eat. Drink. Love. says
This soup looks so fabulous! I love the changes you made to this recipe and this soup looks so comforting, hearty, and delicious!
Kate@Diethood says
Um….YUM!! Amazing! The perfect thing to make on this chilly rainy day!
Kath says
What a perfect fall soup! I’ve never thought of garnishing a soup with Aioli, but that is a brilliant idea!
Jacqueline - The Dusty Baker says
Oh, Chef, that looks so good it actually made my heart go pitter-patter! I love making such soups in the colder months and this one is definitely going on the top of the list. I can almost taste it now! Thanks buddy!
Megan @ Pip and Ebby says
What a great twist on the vintage recipe. And I believe you when you say it was delicious! I can see it in the ingredients!
JoAnn says
Yumm! All the goodies of a Minestrone and then some. Nice job Chef.
Lana says
I felt like your Mama Jennette when I married my American husband and had to teach him all about cabbage (and peppers, and tomatoes…)
I am glad I was not the only one that took the idea and flew with it, making something different, but equally comforting, simple, and warm.
I make soups almost every day, and this Tuscan bread soup sounds like it could become a favorite in my house (we always have stale, crusty bread).
Happy Fall to you!
PolaM says
strange how soups get better the longer you boil them and if you let them rest for a day or so before eating. As usual a great job on the swap!
Sabrina Modelle says
Oh Dennis, this one looks so good. I could really tuck into a bowl of ribollita right about now. Sounds absolutely perfect as the forecast is rain and the nights have the slightest chill. Fantastic recipe fantastic story!
Alyssa says
That soup looks wonderful! What a creative twist on the original recipe!
Marguerite says
Great take on the hot slaw! This soup looks divine and so flavorful! Love the addition of the aioli and crushed red pepper. I can only imagine how delicious it is. Thanks for another great recipe!
Mary says
I love everything about the vintage recipe swap. I enjoy seeing your posts each time. This soup looks and sounds wonderful. The idea that it started out as Hot Slaw is just bizarre! I love all of my vintage cookbooks though and I’m inspired again to actually cook something out of them instead of just flipping through them marveling at the pure craziness of some of the recipes!
Rachel says
Another recipe with history! It sounds like you had a fabulous teacher and I love the story behind your soup.
I can’t wait to try this soup on a cool fall day!
Ann says
This is my second recipe swap blog that I’ve visited. I LOVE what you did with this! Having lived in Sicily – I LOVE bread soup….there’s just something about it! Thanks!
Mari @ Mari's Cakes says
Great vintage soup recipe. Perfect for the rainy an cool season that coming up. Thanks for sharing 🙂
Hester aka The Chef Doc says
Chef, this looks absolutely wonderful! It’s a perfect soup for the changing weather we’ve got going on now 🙂 It’s our gain that you learned more about cabbage that day, Sonny Boy 😉
Hester aka The Chef Doc says
Whoopsy. I meant “day.”
Kim Bee says
What a lovely soup recipe. I love how you updated the slaw recipe. Very creative. Always enjoy tales of the past, food sure does trigger wonderful memories. Good luck with your girls this year. I wish my daughter was close enough to you to take it. She sure can rock pizza, now time to learn some other stuff. Have a great week Chef Dennis.
Lynn @ I'll Have What She's Having says
This soup sounds wonderful. Mama Jeanette sounds like a very smart woman!
Boulder Locavore says
Genius! Love this idea for this very difficult recipe! It really did not do anything to get my creativity going so I guess maybe that is good as we ‘delivered’. This sounds really good and a beautiful update to the original vintage recipe. I think if our temps cool this will be on the list. Love the story about ‘Mama’.
Anne@frommysweetheart says
Wow Chef! From hot slaw to Tuscan soup! What a beautiful transformation! I love the whole idea of the vintage swap. And a lovely story to accompany this post! : )
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
Luscious. I don’t even know another word to describe it. If the pictures don’t do it justice, it must truly be out of this world. I love how you wove another wonderful tale of Momma Jeanette into the vintage recipe swap. It’s so absolutely appropriate. Vintage recipes are all about what make us warm and happy. Thanks for sharing this, Chef.
Burwell General Store says
Soup + aioli = Best Combination Ever!
As always, Dennis, I love reading your posts, and am grateful for your participation and creativity in the recipe swap. I think this one channeled a lot of past memories for us, fond ones, all!