Best 7 Tuscan Bread Soup Recipes

TUSCAN BREAD AND TOMATO SOUP (PAPPA AL POMODORO)

Steps:

• If your bread is too hard to cut, douse it with water first. Then remove the crusts and cut into cubes. You should have about 7 cups.
• Heat the oil in a large, heavy soup pot over medium-low heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for about a minute, until fragrant. Add the tomatoes, tomato paste, sugar, red pepper flakes, and salt and pepper, and cook, stirring occasionally, until the tomatoes have cooked down, about 10 minutes. Taste and adjust seasoning.
• Stir the bread cubes into the tomatoes. Add the water, half the basil, and about 1 teaspoon salt. Bring to a simmer and simmer, stirring and mashing the bread, for about 10 minutes, until the soup is thick, like oatmeal. Stir in the remaining basil, taste and adjust seasoning. Serve hot, warm, or room temperature.

RIBOLLITA (TUSCAN BREAD SOUP)

Steps:

• Sort, wash and drain the beans. Soak overnight in enough water to cover by 2 inches. Alternatively, quick-soak the beans by boiling them for 5 minutes in the same amount of water. Remove from heat and let stand, covered, for 1 hour.
• Drain the beans and put them into a saucepan with 1 1/2 quarts of cold water. Bring the beans to a boil, lower the heat and simmer, partially covered, for 45 minutes or until tender, but not mushy. Drain.
• Toast the bread lightly; it should not be dark brown. Cut each slice into 4 pieces. Set aside in a dry place, such as an unheated gas oven.
• Bring the stock to a boil in a 4-quart saucepan and add the kale. Reduce the heat and simmer for 10 minutes. Add the carrots and cook for 10 minutes. Add the potatoes, garlic and beans and let simmer for about 5 minutes, or until the potatoes are barely tender. Add salt and pepper to taste.
• Preheat oven to 350 degrees.
• Ladle a layer of soup into a 10- cup ovenproof casserole. Cover the soup with a single layer of toast squares. Drizzle 1 tablespoon of olive oil over the toast. Repeat with the remaining soup and toast and more of the oil, ending with a layer of soup. Push the toast gently with a spoon to insure that it is submerged. Drizzle the rest of the oil over the top.
• Cover and bake for 40 minutes; for a firmer-textured soup, uncover for the last 20 minutes. Serve with grated cheese on the side.

TUSCAN BREAD AND VEGETABLE SOUP (RIBOLLITA)

Steps:

• Prepare the broth, if necessary.
• Then, pour the olive oil in a large pot.
• Add the celery, carrots, garlic, onion, and herbs.
• Cook, stirring frequently over medium heat until the celery and other aromatics are tender and golden, about 20 minutes.
• Add the tomatoes and cook 10 minutes.
• Stir in the beans, remaining vegetables, and salt and pepper to taste.
• Add the broth and water to just cover.
• Bring to a simmer.
• Cook gently, over very low heat, until the vegetables are tender, about 2 hours.
• Let cool slightly.
• When ready to serve, pour about 4 cups of the soup into a blender or food processor.
• Puree the soup, then transfer it to a pot along with the remaining soup; reheat gently.
• Choose a soup tureen or pot large enough to hold the bread and soup.
• Place a layer of bread slices on the bottom.
• Spoon on enough of the soup to cover the bread completely.
• Repeat layering until all the soup is used and the bread is soaked.
• Let stand at least 20 minutes; it should be very thick.
• Stir the soup to break up the bread.
• Drizzle with extra-virgin olive oil and sprinkle with the red onion.
• Serve warm or at room temperature.

PAPPA AL POMODORO (TUSCAN BREAD AND TOMATO SOUP)

Steps:

• 1. Heat 2 tablespoons of the oil in a large, heavy soup pot over medium-low heat. Add the onion, and cook, stirring, until tender, about five minutes. Meanwhile, pulse the tomatoes in a food processor fitted with the steel blade until coarsely blended. 2. Add the garlic to the pot. Cook, stirring, for about a minute until fragrant. Add the tomatoes, tomato paste, sugar, red chili flakes, and salt and pepper. Cook, stirring occasionally, until the tomatoes have cooked down, about 10 minutes. 3. Stir the bread cubes into the tomatoes. Add the water, half the basil and salt to taste. Increase the heat, and simmer, stirring and mashing the bread, for about 10 minutes until the soup is thick, like pap. Stir in the remaining basil, and taste and adjust the seasonings. Serve hot, warm or room temperature with the remaining olive oil drizzled over each serving.

TUSCAN BREAD SOUP

Steps:

• 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.
• 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.
• 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.

VEGAN TUSCAN BREAD SOUP

Steps:

• Heat oil in a large pot over medium heat. Add spinach, onion, and celery. Cover and cook, stirring a few times, until softened, 5 to 10 minutes. Add broth, dark red kidney beans, cannellini beans, diced tomatoes, tomato paste, garlic powder, parsley, oregano, red pepper flakes, salt, and black pepper. Heat to a boil, about 30 minutes. Boil for 1 to 2 minutes.
• Place a slice of bread in the bottom of a bowl. Ladle soup on top. Repeat with remaining bread.

TUSCAN BREAD SOUP

Steps:

• Toast the bread lightly on both sides. Cut each slice into 4 pieces and set aside.
• Put the water in a stockpot, add the kale, carrots, celery and onion and bring to a boil. Reduce the heat and simmer for 20 minutes. Add the garlic, potatoes and beans (with liquid) and simmer for 20 minutes more. Season to taste with salt and black pepper.
• Preheat the oven to 350 degrees. Ladle a third of the soup, about 4 cups, into a 5-quart ovenproof casserole. Cover the soup with half of the toast squares in a single layer and drizzle with half of the olive oil. Ladle in half of the remaining soup and add the rest of the toast squares, drizzling them with the remaining olive oil. Add the rest of the soup, pressing down the toast squares to be sure they have been moistened.
• Cover the casserole and bake for 50 minutes. Serve with grated Parmesan cheese.