Tuscan Bread Soup with Vegetable Leftovers

A hearty Tuscan bread soup that brings together stale bread, potatoes and vegetable leftovers in one pot. Refined with Parmesan and olive oil, it is filling and makes a complete meal.

By yumbelo · 2 servings · 30 minutes

Ingredients

• 100 g stale bread, e.g. ciabatta or country bread, cubed
• 300 g floury potatoes, diced
• 1 pc carrot
• 1 pc onion
• 2 pc garlic cloves
• 1 pc leek
• 150 g zucchini or vegetable leftovers
• 1 can white beans, drained
• 1 can chopped tomatoes
• 2 tbsp olive oil
• 1 tsp thyme, dried
• 1 l water
• 30 g Parmesan, grated
• salt
• pepper

Method

1. Trim the carrot, onion and leek and cut into fine dice. Dice the zucchini or vegetable leftovers as well. Finely chop the garlic.
2. Heat olive oil in a large pot and sweat the onion, carrot and leek over medium heat for about 4 minutes.
3. Add the garlic, thyme and the zucchini or vegetable leftovers and simmer for another 2 minutes.
4. Add the potato cubes, the chopped tomatoes and the water, bring to a boil and simmer over medium heat for 10 minutes.
5. Stir in the drained white beans and the bread cubes and simmer for another 5 minutes, until the bread has broken down.
6. Briefly blend the soup with an immersion blender so it becomes creamy but still contains some pieces.
7. Season with salt and pepper.
8. Ladle the soup into bowls, sprinkle with grated Parmesan and serve drizzled with a little olive oil.