Tuscan Bread Soup Recipe

Name: Tuscan Bread Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 10 3/4-inch-thick slices white peasant bread; 6 cups water; 8 large kale leaves, cut into 2-inch pieces; 2 large carrots, peeled and coarsely chopped; 2 large stalks celery, coarsely chopped; 1 medium onion, coarsely chopped; 2 large cloves garlic, minced; 2 medium potatoes, peeled and diced; 1 19-ounce can cannellini beans, with liquid; Salt and black pepper to taste; 1/2 cup extra-virgin olive oil; Grated Parmesan cheese

Servings: persons

10 3/4-inch-thick slices white peasant bread
6 cups water
8 large kale leaves, cut into 2-inch pieces
2 large carrots, peeled and coarsely chopped
2 large stalks celery, coarsely chopped
1 medium onion, coarsely chopped
2 large cloves garlic, minced
2 medium potatoes, peeled and diced
1 19-ounce can cannellini beans, with liquid
Salt and black pepper to taste
1/2 cup extra-virgin olive oil
Grated Parmesan cheese

1
Toast the bread lightly on both sides.
2
Cut each slice into 4 pieces and set aside.
3
Put the water in a stockpot, add the kale, carrots, celery and onion and bring to a boil.
4
Reduce the heat and simmer for 20 minutes.
5
Add the garlic, potatoes and beans (with liquid) and simmer for 20 minutes more.
6
Season to taste with salt and black pepper.
7
Preheat the oven to 350 degrees.
8
Ladle a third of the soup, about 4 cups, into a 5-quart ovenproof casserole.
9
Cover the soup with half of the toast squares in a single layer and drizzle with half of the olive oil.
10
Ladle in half of the remaining soup and add the rest of the toast squares, drizzling them with the remaining olive oil.
11
Add the rest of the soup, pressing down the toast squares to be sure they have been moistened.
12
Cover the casserole and bake for 50 minutes.
13
Serve with grated Parmesan cheese.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 10 3/4-inch-thick slices white peasant bread, 6 cups water, 8 large kale leaves, cut into 2-inch pieces, 2 large carrots, peeled and coarsely chopped, and more.

Yes, Tuscan Bread Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tuscan Bread Soup

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