Wednesday, April 21, 2010

Tuscan Bread Soup

From Everyday Food
6 ounces country bread, torn into 1-inch pieces (3 cups)
2 T olive oil
1 large onion, cut into 1/4-inch pieces
3 medium carrots, halved lengthwise and cut crosswise 1/4 inch thick
2 celery stalks, cut crosswise 1/4 inch thick
4 cloves garlic, smashed
coarse salt and ground pepper\
1 T tomato paste
1/2 head green cabbage, quartered, thinly sliced crosswise (6 cups)
2 cans (14 1/2 ounces each) reduced-sodium chicken broth
1 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.

* I wanted this to be a good recipe, as inspired by its source, to celebrate Earth Day with a meatless dish.  It smelled wonderful; however, 6 ounces of bread made much more than 3 cups for me.  It was a little much.

    No comments:

    Post a Comment