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.
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Soup
Cuisine: Italian
Servings: 8
Calories: 478kcal
Author: Chef Dennis
Ingredients
6ribs celery diced
1small onion diced
2carrots diced
2clovesgarlic diced
1medium potato diced(skin on)
2tablespoonolive oil
1small zucchini diced
½head of savoy cabbage shredded and chopped
1small head of escarole chopped
1 28ozcan tomatoes in juice(crushed by hand)
1 16ozcan cannellini beans
2quartsvegetable stock
½cupfarro
4cupsstale bread cubes
½cupgrated romano cheese
1pinch crushed red pepper
Aioli
1large egg
6ozolive oil
1clovegarlic
1tablespoonbasil leaves
¼teaspoonsalt
⅛teaspoonpepper
Instructions
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*
Aioli
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
Notes
*if your soup reduces too much and seems over seasoned or just too thick add in a little water