TUSCAN BREAD SOUP

Tuscan Bread Soup image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 11

6 ounces country bread, torn into 1-inch pieces (3 cups)
2 tablespoons olive oil
1 large onion, cut into 1/4-inch pieces
3 medium carrots, halved lengthwise and cut crosswise 1/4 inch thick
2 celery stalks, cut crosswise 1/4 inch thick
4 cloves garlic, smashed
Coarse salt and ground pepper
1 tablespoon tomato paste
1/2 head green cabbage, quartered, thinly sliced crosswise (6 cups)
2 cans (14 1/2 ounces each) reduced-sodium chicken broth
1 cup fresh parsley leaves

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.

Nutrition Facts : Calories 286 g, Fat 8 g, Fiber 10 g, Protein 9 g