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