Baked Tuscan Vegetable Soup Recipe
Ingredients
| Chicken stock | 5 Cup (16 tbs) | |
| Chicken breasts | 1 Pound, skinned | |
| Bay leaves | 2 | |
| Olive oil | 3 Tablespoon | |
| Onion | 1 , chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Carrots | 2 , diced | |
| Celery stalks | 2 , diced | |
| 1 sweet green pepper, diced | ||
| Cabbage | 2 Cup (16 tbs), chopped | |
| 1 tsp each dried thyme and rosemary | ||
| Tomatoes | 1 Can (10oz), undrained | |
| Pepper | 1/4 Teaspoon | |
| Spinach package | 1 , chopped | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Zucchini | 1 Small, thinly sliced | |
| White kidney beans | 1 Can (10oz), drained, rinsed | |
| 8 thick slices stale Italian or French bread | ||
| Parmesan cheese | 1 Cup (16 tbs), grated | |
Directions
GETTING READY
1) Preheat the oven to the desired temperature.
MAKING
2) Take a large saucepan,combine chicken stock, chicken breasts and bay leaves in it and allow the mixture to boil.
3) Reduce to a simmer, cover the saucepan with lid and cook for about 20 minutes or till the colour of the chicken changes from pink.
4) Remove chicken and discard bones,reserve the stock.
5) Now cut the meat into cubes and set aside.
6) Discard bay leaves.
7) Reheat slightly and keep the stock warm.
8) In large skillet, heat about 2 tbsp,say 25 mL of oil over moderate heat and cook onion, garlic, carrots and celery for about 10 minutes, stirring at times.
9) Now add the remaining oil, green pepper, cabbage, thyme and rosemary and cook over low heat, stirring once in a while for about 10 minutes.
10) In the saucepan, add the vegetable mixture to the stock along with tomatoes and pepper and allow the mixture to boil.
11) Reduce to a simmer,cover the pan with lid and cook for 30 minutes.
12) Now add spinach, parsley, zucchini, kidney beans and reserved diced chicken and continue cooking for 5 more minutes.
13) Remove 1 cup from the pan,about 250 mL of the soup and set aside.
FINALISING
14) Into a 24-cup (6 L) Dutch oven or casserole,transfer half of the remaining soup using a slotted spoon and cover with four of the bread slices and 1/2 cup (125 mL) of the grated Parmesan cheese.
15) On top of the bread slices and cheese layer,pour the remaining soup and now layer with remaining bread.
16) Drizzle the reserved soup over top and sprinkle with remaining Parmesan cheese. (If desired,recipe can be prepared to this point, cooled, covered and refrigerated for up to 24 hours.)
17) Bake, covered with lid at 350°F (180°C) oven for 20 minutes and for 45 minutes if refrigerated.
18)Remove the lid and bake for 20 minutes longer and 45 minutes if refrigerated or until hot.
SERVING
19) Serve the hot soup portioned in soup bowls.
1) Preheat the oven to the desired temperature.
MAKING
2) Take a large saucepan,combine chicken stock, chicken breasts and bay leaves in it and allow the mixture to boil.
3) Reduce to a simmer, cover the saucepan with lid and cook for about 20 minutes or till the colour of the chicken changes from pink.
4) Remove chicken and discard bones,reserve the stock.
5) Now cut the meat into cubes and set aside.
6) Discard bay leaves.
7) Reheat slightly and keep the stock warm.
8) In large skillet, heat about 2 tbsp,say 25 mL of oil over moderate heat and cook onion, garlic, carrots and celery for about 10 minutes, stirring at times.
9) Now add the remaining oil, green pepper, cabbage, thyme and rosemary and cook over low heat, stirring once in a while for about 10 minutes.
10) In the saucepan, add the vegetable mixture to the stock along with tomatoes and pepper and allow the mixture to boil.
11) Reduce to a simmer,cover the pan with lid and cook for 30 minutes.
12) Now add spinach, parsley, zucchini, kidney beans and reserved diced chicken and continue cooking for 5 more minutes.
13) Remove 1 cup from the pan,about 250 mL of the soup and set aside.
FINALISING
14) Into a 24-cup (6 L) Dutch oven or casserole,transfer half of the remaining soup using a slotted spoon and cover with four of the bread slices and 1/2 cup (125 mL) of the grated Parmesan cheese.
15) On top of the bread slices and cheese layer,pour the remaining soup and now layer with remaining bread.
16) Drizzle the reserved soup over top and sprinkle with remaining Parmesan cheese. (If desired,recipe can be prepared to this point, cooled, covered and refrigerated for up to 24 hours.)
17) Bake, covered with lid at 350°F (180°C) oven for 20 minutes and for 45 minutes if refrigerated.
18)Remove the lid and bake for 20 minutes longer and 45 minutes if refrigerated or until hot.
SERVING
19) Serve the hot soup portioned in soup bowls.
Chef
