
Bread soups are ubiquitous in peasant cooking. This one is a simplified version of a traditional soup from Tuscany.
??? | bread, whole wheat, coarsely cut into 1,5 cm pieces | ??? | |
??? | onions, cut into small pieces | ??? | |
??? | carrots, cut into small pieces | ??? | |
??? | celery, cut into small pieces | ??? | |
??? | garlic, minced or pressed | ??? | |
??? | green cabbage, or Savoy, thinly sliced | ??? | |
??? | olive oil | ??? | |
??? | tomato paste | ??? | |
??? | vegetable broth | ??? | |
??? | salt [optional] | ??? | |
??? | ground pepper to taste [optional] | ??? | |
??? | Parmesan cheese, grated | ??? | |
??? | Italian parsley, fresh [optional] | ??? |
A mandolin will make slicing the cabbage easier.
Because the bread will get soggy with time, this soup does not keep well: prepare and eat it right away.
per 1 serving (330 g)
Amount % Daily Value |
Calories 180 |
Fat 6 g 9 % |
Saturated
1.5 g
7 % |
Cholesterol 0 mg |
Sodium 340 mg 14 % |
Carbohydrate 26 g 9 % |
Fibre 6 g 24 % |
Sugars 11 g |
Net Carbs 20 g |
Protein 7 g |
Vitamin A 30 % |
Vitamin C 41 % |
Calcium 11 % |
Iron 13 % |
Food Group | Exchanges |
---|---|
Starches | 1 |
Vegetables | 1 |
Meat and Alternatives | 0 |
Fats | 1 |