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Baked Tuscan Vegetable And Bread Soup

Canadian.Recipes's picture
  Chicken stock 5 Cup (80 tbs)
  Chicken breasts 1 Pound, skinned
  Bay leaves 2
  Olive oil 50 Milliliter (3 Tablespoon)
  Onion 1 , chopped
  Garlic 2 Clove (10 gm), minced
  Carrots 2 , diced
  Celery stalks 2 , diced
  Sweet green pepper 1 , diced
  Chopped cabbage 2 Cup (32 tbs)
  Rosemary 1 Teaspoon
  Tomatoes 1 Can (10 oz), chopped
  Pepper 1⁄4 Teaspoon
  Spinach 1 , chopped
  Chopped parsley 1⁄2 Cup (8 tbs)
  Zucchini 1 Small, thinly sliced
  White kidney beans 1 Can (10 oz) (Drained, Rinsed)
  Stale italian bread slices/French bread 8
  Grated parmesan cheese 1 Cup (16 tbs)

In large saucepan, bring chicken stock, chicken breasts and bay leaves to boil; reduce heat, cover and simmer for about 20 minutes or until chicken is no longer pink inside.
Remove chicken and discard bones; dice meat and set aside.
Discard bay leaves.
Keep stock warm.
Meanwhile, in large skillet, heat 2 tbsp (25 mL) of the oil over medium heat; cook onion, garlic, carrots and celery for 10 minutes, stirring occasionally.
Add remaining oil, green pepper, cabbage, thyme and rosemary; cook over low heat, stirring occasionally, for 10 minutes.
Add vegetable mixture to stock in saucepan along with tomatoes and pepper; bring to boil.
Reduce heat, cover and simmer for 30 minutes.
Add spinach, parsley, zucchini, kidney beans and reserved diced chicken; cook for 5 minutes.
Remove 1 cup (250 mL) of the soup and set aside.
Ladle half of the remaining soup into 24 cup (6 L) Dutch oven or casserole; cover with four of the bread slices and 1/2 cup (125 mL) of the Parmesan cheese.
Cover with remaining soup; layer with remaining bread.
Drizzle reserved soup over top; sprinkle with remaining Parmesan cheese. (Recipe can be prepared to this point, cooled, covered and refrigerated for up to 24 hours.)
Bake, covered, in 350°F (180°C) oven for 20 minutes (45 minutes if refrigerated); uncover and bake for 20 minutes longer (45 minutes if refrigerated) or until hot.
Serve soup in large warmed bowls.
Garnish with drizzle of olive oil and sprinkle of Parmesan cheese, if desired.

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Baked Tuscan Vegetable And Bread Soup Recipe