Warm up this recipe of Minestra di Pane, a comforting Tuscan bread soup, perfect for a cozy evening.
Minestra di Pane | Tuscan Vegetable and Bread Soup
EQUIPMENT (PAID LINKS)
- Individual serving bowls or cocottes
Ingredients Â
- 2/3 cup extra virgin olive oil
- 1 onion chopped
- 2 garlic cloves minced
- 1 stalk of celery chopped
- 1 carrot chopped
- a handful of parsley chopped
- 1/2 head of savoy cabbage chopped
- a small bunch of spinach chopped
- 2 bunches of Tuscan kale chopped
- 1.3 lbs (about 2 1/3 cups) cooked cannellini and borlotti beans
- 1 tablespoon tomato paste
- 1.3 lbs (about 2 cups) potatoes cubed
- 1 carrot cubed
- 8 slices of stale Tuscan bread
- Salt and black pepper to taste
Instructions
- Sauté the Base: In a large pot, heat half the olive oil and cook the onion, garlic, celery, carrot, and parsley until they start to color.2/3 cup extra virgin olive oil, 1 onion, 2 garlic cloves, 1 stalk of celery, 1 carrot, a handful of parsley
- Add Greens: Stir in the Tuscan kale, savoy cabbage, spinach, potatoes, and additional carrot.1/2 head of savoy cabbage , a small bunch of spinach , 2 bunches of Tuscan kale , 1.3 lbs (about 2 cups) potatoes , 1 carrot
- Tomato Paste and Simmer: Mix in the tomato paste and let the vegetables wilt, then add 2/3 of the cooked beans with about 4 cups of water. Season with salt and pepper. Let the soup cook uncovered on low heat for about 1 hour.1.3 lbs (about 2 1/3 cups) cooked cannellini and borlotti beans, 1 tablespoon
- Add Remaining Beans: Stir in the remaining beans towards the end of cooking.
- Prepare Bread: Line the bottom of each serving bowl or cocotte with 2 slices of stale bread.8 slices of stale Tuscan bread
- Serve: Pour the hot soup over the bread, drizzle with remaining olive oil, and add a generous grind of black pepper.Salt and black pepper
Notes
- This soup is even better the next day, so make extra for leftovers.
- Adjust the amount of water for your preferred soup consistency.
Tuscan Bread Soup: A Medieval Comfort Dish
Step back in time with this Tuscan Bread Soup (Minestra di Pane), a dish steeped in medieval culinary traditions. This simple yet hearty soup is a testament to rustic Italian cooking, often made with an array of seasonal vegetables. The recipe adapts based on what’s available, reflecting the essence of both simplicity and personal touch.
Key ingredients include extra virgin olive oil, onion, garlic, carrots, celery, potatoes, savoy cabbage, Tuscan kale, Swiss chard, cannellini beans, tomato paste, stale homemade bread, and salt. Each spoonful of this soup offers a comforting harmony of flavors and textures. The vegetables meld into a rich broth, while chunks of bread absorb the savory goodness. It’s not just a meal; it’s a warm embrace of nourishing, homestyle cooking. Discover more traditional dishes from Prato here.
Yummy!