Tuscan Bread Soup
6 ounces of French or Country Bread torn into one inch pieces. Spread on a cookie sheet and bake at 300 degrees for 15 minutes or until dry. Cool.
2 Tbsp. Olive Oil
1 large onion, chopped
3 medium carrots, chopped into 1/4 inch pieces
2 celery stalks, sliced into 1/4 inch pieces
4 cloves garlic, minced
salt and pepper to taste
1 Tbsp. tomato paste
1/2 head green cabbage, sliced thinly crosswise
6 cups chicken broth, homemade or canned
fresh chopped parsley and fresh grated parmesan cheese for garnish
In a large pot, heat olive oil over medium-high heat. Add onion, garlic, celery and carrots. Season with salt and pepper and cook until softened. Stir in tomato paste. Add cabbage, broth and bread Simmer over medium heat for 30 minutes. Stir often to break down the bread which will thicken the soup. Serve garnished with the parsley and cheese.