Baked Tuscan Vegetable and Bread Soup |
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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 6 |
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This is a recipe I make for Boxing Day dinner. It is from The Canadian Living Christmas Book. Absolutely Delicious!! This hearty dish from Tuscany starts with a rich chicken and vegetable minestrone that's layered in a casserole with crusty bread, than baked until steaming and tender inside, crusty and golden on top. Ingredients:
5 cups chicken stock |
1 lb skinless chicken breast |
2 bay leaves |
3 tablespoons olive oil |
1 onion, chopped |
2 garlic cloves, minced |
2 carrots, diced |
1 sweet green pepper, diced |
2 cups chopped green cabbage |
1 teaspoon dried thyme |
1 teaspoon rosemary |
1 (19 ounce) can tomatoes, coarsely chopped (undrained) |
1/4 teaspoon pepper |
1 (10 ounce) package fresh spinach, chopped |
1/2 cup parsley, chopped |
1 small zucchini, thinly sliced |
1 (19 ounce) can white kidney beans, drained and rinsed |
8 slices italian bread or 8 slices french bread, thick slices, stale is better 2-3 days old |
1 cup freshly grated parmesan cheese |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.).
5. 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.
6. 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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