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Tuscan Vegetable and Bread Soup
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Submitted by:
Jimmy |
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Give this hearty soup a try on the next cold night. |
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INGREDIENTS:
- 1 large , Onion Finely Chopped
- 1 large , Leek
- 1 can(s) , Cannellini Beans
- 2 quart(s) , Chicken Broth
- 1 bunch , Black Leaf Kale Chopped
- 2 large , Celery Stalks Sliced
- 1/2 cup(s) , Parsley Leaves Chopped
- 2 medium , Carrots Sliced
- 2 medium , Zucchini Sliced
- 1 bunch , Basil Torn
- 2 tablespoon(s) , Tomato Paste
- 1/2 teaspoon(s) , Oregano
- 0 to taste , Black Pepper
- 1 teaspoon(s) , Sea Salt
- 1/2 cup(s) , Olive Oil
- 1/2 pound(s) , Stale Italian Bread
- 0 as needed , Fresh Parmesan Cheese Grated
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| Instructions: |
Sauté onion and leek in 1/4 cup olive oil minutes until translucent.
Add a cup of chicken broth and bring to a simmer. Add the kale, other vegetables, and basil to this the onions and broth.
Cook for 20 minutes, covered. Add the beans, the rest of the broth.
Add tomato paste, oregano, and season to taste with salt and pepper.
Cook for 90 minutes. It should not be thick at this point.
It is best to let the soup rest at least a day.
Put the soup in a pot and layer the soup with thin slices of day old bread.
Heat while stirring until the bread breaks apart and thickens the soup. You can add more broth or water if needed.
When the soup is done, turn off the heat and stir in 1/4 cup olive oil. Taste for salt.
Serve with the freshly grated cheese on top. |
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