There are dishes that have the almost magical power to stop time, bridge distances, and with just one scent, bring us back to our grandmothers’ kitchens. The Tuscan Bread Soup Recipe is one of those, where clay pots gently simmered for hours on the stove.
Bread Soup is an ancient ritual, made of slow gestures, patience, and that rural wisdom that knew how to transform a few poor ingredients into a masterpiece of comfort.
Today, however, I want to bring you into my kitchen and invite you to try my personal reinterpretation.
While strict Tuscan tradition requires the presence of black cabbage, in the version I am sharing today I chose a different, more “gentle” path. I replaced the bold character of black cabbage with the sweetness of savoy cabbage and the delicacy of fresh spinach.
The result is a soup that I would describe as enveloping: the potatoes disintegrate creating a natural cream, cannellini beans add structure, and the Tuscan bread — strictly stale — absorbs every drop of flavor, becoming almost velvety.
Don’t be fooled by the simplicity of the photo you see: it is a snapshot stolen from the everyday table, without too many frills, just as this dish should be.
Curious to discover how to transform simple vegetables and leftover bread into a little treasure to share? Let’s go right below the photo to see how to prepare it 😊
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients Tuscan Bread Soup Recipe
- 250 g savoy cabbage
- 100 g spinach (fresh or frozen or Swiss chard)
- 300 g potatoes
- 300 g dried cannellini beans (cooked boiled)
- 60 g onion
- 2 carrots
- 1 stalk celery
- 1 clove garlic
- 1 tbsp tomato paste
- 300 g stale bread (Tuscan)
- 2 sprigs thyme
- 3 tbsp extra virgin olive oil
- 2 pinches salt
- 1 l vegetable broth
Preparation Tuscan Bread Soup Recipe
To prepare the Bread Soup, cook the cannellini beans in plenty of unsalted water with a bay leaf and a sprig of rosemary, drain them and save the cooking water that you will need for the soup.
Start by finely chopping the onion, the carrots, and the celery. In a large pot (preferably clay or with a thick bottom), heat the extra virgin olive oil and add the chopped vegetables along with the whole garlic clove and the sprigs of thyme.
Let them wilt over low heat until the onion becomes transparent, which will take about 5 minutes.
The vegetables and the flavor touch
– Add the potatoes cut into small cubes.
– Add the savoy cabbage cut into strips and the spinach.
– Dissolve the tomato paste in a ladle of hot vegetable broth and pour it into the pot. Mix well to flavor everything.
Take your already cooked cannellini beans leaving about 1/3 whole.
– Blend the rest with some of their cooking liquid or broth.
– Pour both the cream and the whole beans into the pot.
– This step is crucial to give the soup the dense and velvety typical Tuscan texture.
Slow cooking: Cover everything with the rest of the bean cooking water, add the two pinches of salt (adjust carefully if you used broth instead of the bean water and it’s already flavorful) and let it simmer on low for about 40-45 minutes. The vegetables should be very tender.
The encounter with the bread: While the soup is cooking, cut the stale bread into thin slices or cubes.
– The traditional method: In a large tureen, make layers alternating slices of bread and ladles of hot soup.
– The quick method: Dunk the bread directly into the pot in the last 5 minutes of cooking, stirring until it dissolves slightly.
💡 The extra touch
Before serving, remove the thyme sprigs and garlic. Let the soup rest for at least 10 minutes: the bread should absorb the liquid well.Serve with a drizzle of raw oil and, if you like, a grind of black pepper.
Tuscan Bread Soup Recipe
Variations: Even without black cabbage, you can play with textures and aromas:
– The “Crunchy” variant: Instead of soaking all the bread, try toasting some of the Tuscan bread in the oven with a bit of garlic and oil, adding it only at the end on top of the dish. It will create a very modern contrast of textures.
– The aromatic note: Besides thyme, many in Tuscany add a sprig of rosemary (to be removed later) during the sauté, or a pinch of chili pepper if you love a spicy note that stimulates the palate.
– The leek touch: If you want an even sweeter base, you can replace half of the onion with leek cut into thin rings. It pairs divinely with cabbage and potatoes.
❄️ Preservation: The “Day After” Secret
This soup is one of those magical dishes that improve when resting.
– In the Refrigerator: Once cooled, you can store it in an airtight container for 2-3 days. The bread will continue to absorb moisture, making it almost like “pappa”. To reheat, add a splash of water or broth.
– In the Freezer: You can easily freeze it (better without the bread, but with it is fine too). It keeps for up to 3 months. My advice is to freeze the base of vegetables and beans and add fresh bread when needed.
🍷 The Ideal Pairing
To honor the Tuscan origin of this dish, the perfect pairing is a red wine from the area, not too structured but with a good acidity that cleanses the palate from the creaminess of the beans.
– The classic: A young Chianti Classico or a Morellino di Scansano.
– The alternative: If you prefer something lighter, a Rosso di Montepulciano pairs divinely with the sweetness of the savoy cabbage.
– The final touch: Don’t forget a drizzle of raw extra virgin olive oil (perhaps a strong fruity one) and, for those who love bold flavors, a dusting of freshly ground black pepper.
Tuscan Bread Soup – Other Recipes
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FAQ (Questions and Answers)
Can I use canned beans?
Certainly! If you’re short on time, you can use canned cannellini beans. However, remember to rinse them well and, if possible, use homemade vegetable broth to compensate for the flavor.
What type of bread is best to use?
The secret is Tuscan “sciocco” bread (without salt) and at least 2-3 days stale. If you can’t find it, use a rustic sourdough bread with a crunchy crust.
Can it be prepared in advance?
Absolutely yes! In fact, prepared the day before and allowed to rest, the soup allows the flavors to blend perfectly. It is the base for the famous “Ribollita”.
Is it a vegan dish?
Yes, this version with vegetable broth and without the addition of parmesan crusts (which some use) is 100% vegan and rich in plant-based proteins.
