This is a deliciously filling, thick soup, with heaps of hearty vegetables and lovely ciabatta bread to mop up the juices. It’s fabulously healthy, jam packed with goodness and is so darn tasty. It’s not one of my fast soups such as my Classic Tomato Soup but the extra time it takes to cook is so worth it.
Tuscan Vegetable & Bread Soup
Ingredients (Serves 4)
- 2 Tbsp. olive oil
- ½ bunch celery, stalks and pale leaves chopped
- 2 carrots, finely chopped
- 2 red onions, chopped
- 1 bunch silver beet, stems and leaves chopped and kept separate
- 2/3 cup (70 g) flat leaf parsley leaves
- 2 garlic cloves, finely chopped
- 2 x 400 g (14 oz) cans chopped tomatoes
- 400 g (14 oz) can borlotti or cannellini beans (or other white beans), rinsed and drained
- 1 loaf day old ciabatta bread, crust removed, torn into 3 cm chunks
- Salt & Pepper to taste
- Heat the olive oil in a large saucepan over low heat. Add the celery stalks and leaves, carrot, onion, silver beet stems and parsley.
- Season with salt and pepper, then cook for 20 minutes or until the vegetables have softened.
- Add the garlic and cook, stirring for 3 minutes or until fragrant.
- Add the chopped tomatoes and cook for a further 30 minutes or until quite thick.
- Mash the remaining beans with a fork then add to the soup with the torn ciabatta, stirring until the bread soaks up the moisture.
- Add salt and pepper to taste.
- Divide soup amongst bowls.
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