TUSCAN BREAD SOUP FOR OUR VINTAGE RECIPE SWAP
INGREDIENTS
- 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
AIOLI
- 1 large egg
- 6 oz olive oil
- 1 clove garlic
- 1 tbsp basil leaves
- 1/4 tsp salt
- 1/8 tsp pepper
INSTRUCTIONS
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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.
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Add in the zucchini and continue to saute for another few minutes
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add in the vegetable stock, crushed tomatoes and canellinni beans.
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add in the chopped savoy cabbage, farro, bread cubes and escarole.
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Bring to a boil and reduce heat to a simmer
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After the soup has cooked for about 45 minutes, add in romano cheese, crushed red pepper and season to taste with salt and pepper.
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Allow soup to simmer for another 45 minutes to an hour*
AIOLI
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Add one large egg to a food processor and pulse for about 30 seconds
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Drizzle in the olive oil slowly as food processor runs, the mixture should begin to thicken.
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Add in garlic clove, basil, salt and pepper and pulse until well blended
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Serve as dip for bread or add to soup
RECIPE NOTES
*if your soup reduces too much and seems over seasoned or just too thick add in a little water