Tuscan Bread Soup
- Number of Servings: 6
Ingredients
6 ounces country bread, torn into 1-inch pieces (3 cups)2 tablespoons olive oil1 large onion, cut into 1/4-inch pieces3 medium carrots, halved lengthwise and cut crosswise 1/4 inch thick2 celery stalks, cut crosswise 1/4 inch thick4 cloves garlic, smashedCoarse salt and ground pepper1 tablespoon tomato paste1/2 head green cabbage, quartered, thinly sliced crosswise (6 cups)2 cans (14 1/2 ounces each) reduced-sodium chicken broth1 cup fresh parsley leaves
1. Preheat oven to 300 degrees. Spread bread in a single layer on a rimmed baking sheet. Bake until pieces are dry, about 15 minutes. Remove from oven, and set aside.
2. In a large pot over medium-high heat, heat oil. Add onion, carrots, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Stir in tomato paste; cook, stirring, 1 minute.
3. Add cabbage, broth, 2 cups water, and toasted bread. Simmer over medium heat until soup is thickened, 15 to 20 minutes. Season with salt and pepper, and stir in parsley.
Number of Servings: 6
Recipe submitted by SparkPeople user GINA25.
2. In a large pot over medium-high heat, heat oil. Add onion, carrots, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Stir in tomato paste; cook, stirring, 1 minute.
3. Add cabbage, broth, 2 cups water, and toasted bread. Simmer over medium heat until soup is thickened, 15 to 20 minutes. Season with salt and pepper, and stir in parsley.
Number of Servings: 6
Recipe submitted by SparkPeople user GINA25.
Nutritional Info Amount Per Serving
- Calories: 178.2
- Total Fat: 6.3 g
- Cholesterol: 0.0 mg
- Sodium: 583.7 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 4.4 g
- Protein: 5.2 g
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