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Tuscan Bread Soup

1 baguettesourdough bread, about 1/2-pound, preferable day old, cut into 1 inch cubes
3 tablespoonsolive oil
1 teaspoongarlic powder
1-1/2 teaspoonskosher salt
1 largeonion, chopped
2 celerystalks, chopped
2 leeksrinsed well and chopped
2 clovesgarlic, thinly sliced
2 teaspoonsdried thyme leaves
1/2 teaspoonground black pepper
1/8 teaspooncayenne, or to taste
6 cupsvegetable stock
28 ouncecan whole tomatoes, drained and diced
1 bunchbasil stems, tied together with butcher's twine
1/2 cupshaved Parmesan cheese
1/2 cupfresh parsley, chopped
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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
aside.

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.

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