Twice-Cooked Tuscan Bread Soup Recipe

Name: Twice-Cooked Tuscan Bread Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. dried zolfini or cannellini beans; Fruity extra-virgin olive oil; 2 medium yellow onions, peeled and chopped; 2 carrots, peeled and thickly sliced; 2 ribs celery, trimmed and thickly sliced; 2 all-purpose potatoes, peeled and thickly sliced; 1 large bunch swiss chard, trimmed and coarsely; chopped; 1 bunch cavolo nero or kale, trimmed and coarsely; chopped; 1/2 small savoy cabbage, cored and coarsely chopped; 1 cup chopped canned Italian plum tomatoes; 3 thick slices day-old country white bread; Salt and freshly ground black pepper

Servings: persons

1 lb. dried zolfini or cannellini beans
Fruity extra-virgin olive oil
2 medium yellow onions, peeled and chopped
2 carrots, peeled and thickly sliced
2 ribs celery, trimmed and thickly sliced
2 all-purpose potatoes, peeled and thickly sliced
1 large bunch swiss chard, trimmed and coarsely
chopped
1 bunch cavolo nero or kale, trimmed and coarsely
chopped
1/2 small savoy cabbage, cored and coarsely chopped
1 cup chopped canned Italian plum tomatoes
3 thick slices day-old country white bread
Salt and freshly ground black pepper

1
1. Cook beans according to the Tuscan-Style White Beans recipe, reserving cooking liquid. Reserve 1 cup cooked beans; then puree remaining beans along with 2 cups of the cooking liquid. Set beans, puree, and remaining cooking liquid aside in three separate containers.
2
2. Heat 1/4 cup of the oil in a large earthenware casserole over medium-low heat. Add onions, and cook until soft, about 20 minutes. Add carrots, celery, potatoes, chard, cavolo nero, and cabbage, stirring until mixed. Add tomatoes, cover, and cook until greens wilt, about 20 minutes.
3
3. Add pureed beans and remaining cooking liquid, and simmer, covered, until vegetables are soft, about 1 hour. Add bread and reserved beans, stir gently, cover, return to a simmer, and cook until bread begins to soften, about 10 minutes. Season to taste with salt and pepper, and serve. Refrigerate leftover soup.
4
4. The next day, preheat oven to 375u00b0. Heat the leftover soup in the casserole in the oven, uncovered, stirring occasionally, until heated through, about 1 hour. For the last 30 minutes, do not stir; let soup brown lightly. Drizzle with another 1/4 cup oil, and serve.

250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 lb. dried zolfini or cannellini beans, Fruity extra-virgin olive oil, 2 medium yellow onions, peeled and chopped, 2 carrots, peeled and thickly sliced, and more.

Yes, Twice-Cooked 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.

Twice-Cooked Tuscan Bread Soup

How did you like this recipe?

Frequently Asked Questions