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Minestra di Pane | Tuscan Vegetable and Bread Soup

A heartwarming Tuscan bread and vegetable soup from the culinary heritage of Prato, with cabbage, kale, spinach, potatoes and much more.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour
Course Soup
Cuisine Italian
Servings 2

Equipment

  • Large pot
  • Wooden spoon
  • Measuring cups and spoons
  • Individual serving bowls or cocottes

Ingredients
  

  • 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.