Baked Tuscan Vegetable And Bread Soup Recipe
A lip smacking Baked Tuscan Vegetable And Bread Soup recipe is waiting for you to select and prepare it. It is a Canadian kitchen discovery, which is served as Appetizer across the world. The goodness of Vegetable makes Baked Tuscan Vegetable And Bread Soup a healthy treat. I thought of Simply yummy, what are the words that come to your mind instantly on tasting this Baked Tuscan Vegetable And Bread Soup recipe?
Ingredients
5 cups chicken stock 1.25 L
1 lb chicken breasts, skinned 500 g
2 bay leaves
3 tbsp olive oil 50 mL
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
1 sweet green pepper, diced
2 cups chopped cabbage 500 mL
1 tsp each dried thyme and rosemary 5 mL
1 can tomatoes, coarsely chopped
1/4 tsp pepper 1 mL
1 pkg fresh spinach, chopped
1/2 cup chopped fresh parsley 125 mL
1 small zucchini, thinly sliced
1 can white kidney beans, drained and rinsed
8 thick slices stale Italian or 8 French bread
1 cup freshly grated Parmesan cheese 250 mL
Directions
In large saucepan, bring chicken stock, chicken breasts and bay leaves to boil; reduce heat, cover and simmer for about 20 minutes or until chicken is no longer pink inside.
Remove chicken and discard bones; dice meat and set aside.
Discard bay leaves.
Keep stock warm.
Meanwhile, in large skillet, heat 2 tbsp (25 mL) of the oil over medium heat; cook onion, garlic, carrots and celery for 10 minutes, stirring occasionally.
Add remaining oil, green pepper, cabbage, thyme and rosemary; cook over low heat, stirring occasionally, for 10 minutes.
Add vegetable mixture to stock in saucepan along with tomatoes and pepper; bring to boil.
Reduce heat, cover and simmer for 30 minutes.
Add spinach, parsley, zucchini, kidney beans and reserved diced chicken; cook for 5 minutes.
Remove 1 cup (250 mL) of the soup and set aside.
Ladle half of the remaining soup into 24 cup (6 L) Dutch oven or casserole; cover with four of the bread slices and 1/2 cup (125 mL) of the Parmesan cheese.
Cover with remaining soup; layer with remaining bread.
Drizzle reserved soup over top; sprinkle with remaining Parmesan cheese. (Recipe can be prepared to this point, cooled, covered and refrigerated for up to 24 hours.)
Bake, covered, in 350°F (180°C) oven for 20 minutes (45 minutes if refrigerated); uncover and bake for 20 minutes longer (45 minutes if refrigerated) or until hot.
Serve soup in large warmed bowls.
Garnish with drizzle of olive oil and sprinkle of Parmesan cheese, if desired.
Remove chicken and discard bones; dice meat and set aside.
Discard bay leaves.
Keep stock warm.
Meanwhile, in large skillet, heat 2 tbsp (25 mL) of the oil over medium heat; cook onion, garlic, carrots and celery for 10 minutes, stirring occasionally.
Add remaining oil, green pepper, cabbage, thyme and rosemary; cook over low heat, stirring occasionally, for 10 minutes.
Add vegetable mixture to stock in saucepan along with tomatoes and pepper; bring to boil.
Reduce heat, cover and simmer for 30 minutes.
Add spinach, parsley, zucchini, kidney beans and reserved diced chicken; cook for 5 minutes.
Remove 1 cup (250 mL) of the soup and set aside.
Ladle half of the remaining soup into 24 cup (6 L) Dutch oven or casserole; cover with four of the bread slices and 1/2 cup (125 mL) of the Parmesan cheese.
Cover with remaining soup; layer with remaining bread.
Drizzle reserved soup over top; sprinkle with remaining Parmesan cheese. (Recipe can be prepared to this point, cooled, covered and refrigerated for up to 24 hours.)
Bake, covered, in 350°F (180°C) oven for 20 minutes (45 minutes if refrigerated); uncover and bake for 20 minutes longer (45 minutes if refrigerated) or until hot.
Serve soup in large warmed bowls.
Garnish with drizzle of olive oil and sprinkle of Parmesan cheese, if desired.
