Tuscan Bread Soup

Serves: 6
Total Calories: 341


2 teaspoons extra virgin olive oil
1 white onion, grated
1 carrot, grated
1 rib celery, chopped
1 clove garlic, minced
1 Idaho potato, peeled and diced
4 cups shredded cabbage
1 bunch spinach, chopped
2 cups canned diced tomatoes with juice
1 1/2 quarts low salt chicken stock
2 cups canned cannelloni beans
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 pound stale Italian bread in 1/2 inch slices
1/4 cup grated Parmesan cheese


Heat the oil in a casserole over medium heat and sauté the onion, carrot and celery until they soften. Add the potato, cabbage and spinach and cook for another 5 minutes.

Stir in the tomatoes and stock and bring to a boil. Reduce the heat to low and simmer for 30 minutes. Add the beans, salt and pepper and simmer for 15 minutes more.

Add the bread in layers, cover the pot and simmer for one hour. Sprinkle with cheese when serving.

Nutritional Facts:

Serves: 6
Total Calories: 341
Calories from Fat: 114

This Tuscan Bread Soup recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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