There bread soup it’s a soup made from bread, cannellini beans, zucchini and others vegetables more typically autumn and winter. It turns out to be an excellent idea to bring to the table a single, healthy and balanced dish.
Ingrediants
- stale bread cut into thin slices
- 500 g of cannellini beans
- 1 bunch of chard
- 1 savoy cabbage (or a black cabbage)
- 2 or 3 carrots
- 2 medium potatoes
- 1 or 2 courgettes
- 1 onion
- 1 stick of celery
- extra virgin olive oil
- salt
- pepper
How to prepare: Bread soup
There bread soup it’s a soup made from bread, beans, courgettes and others more typically autumn and winter vegetables. It’s a great idea to bring a healthy and balanced single dish, and certainly rewarding.
The recipe is inspired by the ribollita: the most famous Tuscan soup, after being assembled with bread it must rest for 4-5 hours and then be reheated. The bread soup is ready immediately. Even this soup bets, in terms of flavor, on the combination of legumes with the vegetables.
A winning combination, also from a nutritional point of view, which we find in many other proposals where, in a single course, we find the proteins of legumes, more filling and less caloric than those of meat, and a good quantity of vegetables. As in the cabbage and bean soup, in the black cabbage soup and in the legume and chicory soup.
Bread soup by the way is a cheap dish And easy to make (especially if, instead of dried beans, you use canned ones), which hides the secret of its good flavor in its simplicity.
OTHER TASTY RECIPES: Black cabbage soup with Tuscan bread, Savoy cabbage soup, Lentil and mushroom soup
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
2h and 40 min
- Portions
-
6
- Total time
-
3h
How to prepare: Bread soup
To prepare the bread soup, start by cooking the cannellini beans for more or less 40 minutes. In a pan, heat three tablespoons of oil, add the chopped onion, celery and chopped carrots, diced potatoes and, lastly, sliced courgettes.
Cook for about 30 minutes, add salt and add the chard and cabbage cut into strips, leave to flavor for a few minutes, cover and continue cooking. Meanwhile, purée half of the boiled beans and add the purée to the vegetables and all the bean broth.
Simmer for as long as possible, then add the remaining whole beans. In all, cooking will take more or less 2 hours. In a tureen, arrange the bread in layers alternating them with the vegetable soup. Let it rest for the time necessary for the bread to get completely wet.
Distribute the soup on plates, complete with a sprinkle of pepper and serve.
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