Baked Tuscan Vegetable and Bread Soup Recipe

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Ingredients:

Serving

5 cups chicken stock
1 lb skinless chicken breast
2 bay leaves
3 tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
2 carrots, diced
1 sweet green pepper, diced
2 cups chopped green cabbage
1 tsp dried thyme
1 tsp rosemary
1 (19 oz) can tomatoes, coarsely chopped (undrained )
1/4 tsp pepper
1 (10 oz) package fresh spinach, chopped
1/2 cup parsley, chopped
1 small zucchini, thinly sliced
1 (19 oz) can white kidney beans, drained and rinsed
8 slices italian bread
1 cup freshly grated parmesan cheese

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 by leaves. Keep stock warm.
Meanwhile, in large skillet, heat 2 tbsp 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 sauce pan 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 (6L) Dutch oven or casserole; cover with four of the bread slices and 1/2 cup 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 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 a drizzle of olive oil and a sprinkle of Parmesan cheese, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	434.72 Kcal (1820 kJ)
Calories from fat	160.93 Kcal
		% Daily Value*
Total Fat	17.88g	28%
Cholesterol	65.26mg	22%
Sodium	1068.89mg	45%
Potassium	756.53mg	16%
Total Carbs	37.61g	13%
Sugars	8.44g	34%
Dietary Fiber	4.24g	17%
Protein	32.84g	66%
Vitamin C	47.5mg	79%
Vitamin A	0.3mg	8%
Iron	2.1mg	12%
Calcium	272mg	27%

Amount Per 100 g
Calories	96.64 Kcal (405 kJ)
Calories from fat	35.77 Kcal
		% Daily Value*
Total Fat	3.97g	28%
Cholesterol	14.51mg	22%
Sodium	237.61mg	45%
Potassium	168.17mg	16%
Total Carbs	8.36g	13%
Sugars	1.88g	34%
Dietary Fiber	0.94g	17%
Protein	7.3g	66%
Vitamin C	10.6mg	79%
Vitamin A	0.1mg	8%
Iron	0.5mg	12%
Calcium	60.5mg	27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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