Tuscan Bread Soup

ENTERTAINING

Tuscan Bread Soup

Serves  4                     Difficulty  Easy

This is the perfect way to incorporate left over bread in a hearty, wholesome, delicious meal.

Ingredients

2 cups Bakers Delight Chia Omega-3 Wholemeal Block Loaf, crusts removed and torn into rough 5cm pieces
1/2 cup olive oil plus 2 tbsp for initial cooking
Salt and pepper to season
1 onion, diced
2 garlic cloves, crushed
2 stalks celery, diced
1/2 cup fresh parsley roughly chopped
2 x 400g tin of tomatoes
1 bunch kale, stems removed and roughly chopped
2 cups vegetable stock
100g parmesan, grated, to serve

Method

STEP 1

Heat the olive oil in a large pot. Cook the onion, garlic and celery with a pinch of salt and stir until soft. Add the tomatoes and parsley and cook for a few minutes.

STEP 2

Add the kale and stock and stir to combine. Cover the pot and cook over low heat until greens are wilted. Bring it to a simmer, then add the bread and 1/2 cup of olive oil, and stir to combine.

STEP 3

Cover the pot and reduce the heat to low. Cook for half an hour. Keep checking to see the stock isn’t running low and add water if necessary.

STEP 4

To serve, top with freshly grated parmesan and ground pepper.

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