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Winter Warmer Italian Bread Soup

Feeling the cold? A bowl of this delicious, hearty soup will warm you up in no time ... - by Pam Jones
  • 08 Jul 2019
Winter Warmer Italian Bread Soup
Prep: 10 Minutes - Cook: 40 Minutes - Easy - Serves 6
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You will need about 150g crustless bread. Make garlic croutons with the crust by tearing it into small pieces. Toss in a large bowl with 2 tablespoons olive oil and 2 teaspoons fresh garlic paste. Season with salt. Spread over an oven tray. Cook in a moderately slow oven (160C) for 10 to 15 minutes, or until golden and crunchy. Cool on tray. Serve over soups and salads, or enjoy as a tasty snack.

 

Ingredients

½ x 370g loaf ciabatta or sourdough bread

2 tablespoons olive oil

1 large red onion, finely chopped

2 large carrots, cut into 1cm pieces

3 stalks celery, thinly sliced

2 teaspoons fresh garlic paste

2 x 400g cans diced tomatoes

1 litre (4 cups) vegetable or chicken stock

400g can cannellini beans, rinsed and drained

1 bunch English spinach (175g), shredded

Grated parmesan, to serve

Method

  1. Trim crust from bread, reserving crust for another use. Slice or tear bread into small pieces or chunks.

  2. Heat oil in a large stockpot over a medium heat. Add onion, carrots, celery and garlic. Cook stirring occasionally for about 10 minutes, or until vegetables are slightly softened. 

  3. Stir in tomatoes, stock, beans, bread pieces and 1 litre (4 cups) water. Bring to boil. Gently boil, stirring occasionally, for about 35 minutes, or until bread is very soft and soup is slightly thickened. Stir in spinach. Gently boil for about 2 minutes or until just wilted. Season with salt and pepper. 

  4. Serve with parmesan.

  • Dinner Tonight
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Pam Jones
Pam Jones
Pam loves cooking with fresh ingredients, especially herbs and vegies from her garden, and is inspired by what’s in season. She is always on the lookout for the ultimate loaf of sourdough bread and the perfect coffee.

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