Tuscan Bread Soup - Instructions
Preheat the oven to 300 F. In a large bowl, combine bread cubes, 1 tablespoon of the olive oil, garlic
powder, and 1/2 teaspoon salt and toss to coat bread. Spread the bread cubes out on a baking sheet,
place in the oven, and bake for 40 minutes, until crisp all the way trough. Remove from the oven and set
In a large stockpot, heat remaining 2 tablespoons of oil over medium heat. Add the onion, celery, leeks,
and garlic cloves and sweat for 4 minutes, until tender. Add the thyme, remaining 2 teaspoons of salt,
pepper, and cayenne and stir to coat vegetables. Add the stock, tomatoes , and basil stems, and stir in
the toasted bread cubes. Let stand for 5 minutes.
To serve, ladle the soup into bowls and garnish with the shaved Parmesan and chopped parsley.