Tuscany’s Most Famous Bread Soup
“a veritable celebration of the harvest in a bowl”
The name of this soup means "reboiled" as every Tuscan knows that it is best made a day in advance in order to let the flavors develop and then reheated to be enjoyed the next day. The use of stale bread and beans in this vegetable soup make it so thick that it is usually eaten with a fork rather than a spoon.
Makes 6-8 servings
4 tablespoons (60 ml) olive oil
1 onion, finely chopped
2 large carrot, finely chopped
2 celery stalks, finely chopped
2 garlic cloves, crushed
1 zucchini, diced
1 cup (240 ml) black kale, stems removed and coarsely chopped
1 cup (240 ml) savoy cabbage, coarsely chopped
4 plum tomatoes, peeled and chopped
1-14 ounce (398 ml) can cooked cannellini beans
1 tablespoon (15 ml) fresh thyme leaves
4 cups (950 ml) organic vegetable broth
¾ cup (180 ml) red wine, preferably Chianti
6-7 slices of stale country Italian loaf broken into 1-inch (2.54 cm) cubes
Sea Salt & Freshly ground pepper
Heat olive oil in a large pot and add the onion. Cook on medium low heat for 2-3 minutes until softened. Add the carrots and celery. Continue to cook for 2-3 minutes and then add the garlic. After 1 minutes, add the zucchini, kale and cabbage and continue to cook until softened. Stir in the tomatoes and beans. Add the fresh thyme.
Stir in the vegetable broth and wine and season with salt and pepper. Bring to a boil.
Reduce heat to medium/low and simmer for at least 1 hour. Remove from the heat and stir in the bread cubes. Return to stove and simmer for another 20 minutes. Remove and let the soup rest at least 30 minutes before serving. However, it is best served the next day.
When reheating, make sure it comes to a boil and then removed from the heat to cool. It should be served warm.