Recipe

Baked Tuscan Vegetable And Bread Soup Recipe

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Ingredients

2 bay leaves .
1 tsp dried thyme .
2 garlic cloves, minced .
1 (19 oz) can tomatoes, coarsely sliced (undrained) .
3 tbsps olive oil .
1 sweet green pepper, sliced .
1/4 tsp pepper .
1 tsp rosemary .
1 onion, sliced .
1 (10 oz) package fresh spinach, sliced .
8 slices Italian bread or French bread, thick slices, stale is better 2-3 days old .
1 small zucchini, thinly sliced .
2 c sliced green cabbage .
5 c chicken stock .
1/2 c parsley, sliced .
1 c freshly grated parmesan cheese .
1 (19 oz) can white kidney beans, drained & rinsed .
1 lb skinless chicken breasts .
2 carrots, sliced

Directions

Step #1 In large saucepan, bring chicken stock, chicken breasts & bay leaves to boil; reduce heat, cover & let simmer for about 20 mins or until chicken is no longer pink inside.
Step #2 Remove chicken & discard bones; dice meat & set aside.
Step #3 Discard by leaves.
Step #4 Keep stock warm.
Step #5 Meanwihile, garlic, heat 2 tbsp of the oil over med-heat/flame; cook onion, carrots & celery for 10 mins, in large skillet, stirring every once in awhile.
Step #6 Add remaining oil, stirring occasionaly, thyme & rosemary; cook over low heat/flame, green pepper, cabbage, for 10 mins.
Step #7 Add vegetable mixture to stock in sauce pan along with tomatoes & pepper; bring to boil.
Step #8 Reduce heat, cover & let simmer for 30 mins.
Step #9 Add spinach, parsley, zucchini, kidney beans & reserved sliced chicken; cook for 5 mins.
Step #10 Remove 1 c (250 ml) of the soup & set aside.
Step #11 Ladle half of the remaining soup into 24-c (6L) Dutch oven or casserol; cover with four of the bread slices & 1/2 c of the Paremesan cheese.
Step #12 Cover up with remaining soup; layer with remaining bread.
Step #13 Drizzle reserved soup over top; sprinkle with remaining Parmesan cheese.
Step #14 (Recipe can be prepared to this point, cooled, covered & put in the fridged for up to 24 hrs.
Step #15 ).
Step #16 Bake, covered in 350F oven for 20 mins (45 mins if put in the fridged); uncover & bake for 20 mins longer (45 mins if put in the fridged) or until hot.
Step #17 Serve soup in large warmed bowls.
Step #18 Garnish with a drizzle of olive oil & a sprinkle of Parmesan cheese, if desired.
Enjoy the Baked Tuscan Vegetable & Bread Soup recipe

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Baked Tuscan Vegetable And Bread Soup Recipe

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