This hearty Italian bread soup is rich and filling, great for a wintry day. This soup is forgiving and unfussy: you can leave out the carrots and/or celery if you don't have any, you can substitute spinach or escarole for the kale. It will improve in flavor as it sits, but it will also thicken; add water or stock to the desired consistency when reheating. Taken from Tasting Table http://www.tastingtable.com
Provided by DrGaellon
Categories Chard
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- In a blender, combine 1 c chicken stock, 1 c cannellini beans and 1 c bread cubes. Puree until smooth and set aside.
- In a large pot over medium-high heat, cook sausage in 1 tbsp olive oil, stirring frequently, until sausage begins to brown, about 5 minute Add onion, carrot and celery and cook until soft, 5-8 minutes. Add garlic, tomato paste and kale, and cook, stirring often, until garlic is fragrant and kale is wilted, about 3 minutes more.
- Add diced tomatoes, remaining chicken stock, remaning beans, bean-bread puree and Parmesan cheese. Bring to a boil, reduce to a simmer and cook 45 minutes, covered.
- Toss remaining bread with remaining olive oil until coat. Spread in one layer on a cookie sheet and bake in preheated oven until crisp and brown, 12-15 minutes.
- Divide soup among serving bowls and top with croutons. Drizzle with more olive oil and serve with more Parmesan passed alongside.
Nutrition Facts : Calories 424, Fat 15.7, SaturatedFat 4.4, Cholesterol 21.5, Sodium 1066.5, Carbohydrate 50.7, Fiber 5.8, Sugar 9.1, Protein 20.7
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