TUSCAN BREAD SOUP FOR OUR VINTAGE RECIPE SWAP
- 6 ribs celery diced
- 1 small onion diced
- 2 carrots diced
- 2 cloves garlic diced
- 1 medium potato diced (skin on)
- 2 tbsp olive oil
- 1 small zucchini diced
- 1/2 head of savoy cabbage shredded and chopped
- 1 small head of escarole chopped
- 1 28 oz can tomatoes in juice (crushed by hand)
- 1 16 oz can cannellini beans
- 2 quarts vegetable stock
- 1/2 cup farro
- 4 cups stale bread cubes
- 1/2 cup grated romano cheese
- 1 pinch crushed red pepper
- 1 large egg
- 6 oz olive oil
- 1 clove garlic
- 1 tbsp basil leaves
- 1/4 tsp salt
- 1/8 tsp pepper
in a 4 qt stock pot add the onion, carrot, celery, potatoes and garlic and the olive oil and saute the vegetables for about 5 minutes.
Add in the zucchini and continue to saute for another few minutes
add in the vegetable stock, crushed tomatoes and canellinni beans.
add in the chopped savoy cabbage, farro, bread cubes and escarole.
Bring to a boil and reduce heat to a simmer
After the soup has cooked for about 45 minutes, add in romano cheese, crushed red pepper and season to taste with salt and pepper.
Allow soup to simmer for another 45 minutes to an hour*
Add one large egg to a food processor and pulse for about 30 seconds
Drizzle in the olive oil slowly as food processor runs, the mixture should begin to thicken.
Add in garlic clove, basil, salt and pepper and pulse until well blended
Serve as dip for bread or add to soup
*if your soup reduces too much and seems over seasoned or just too thick add in a little water