Bozza Pratese - Tuscan Style Bread Soup

Ingredients

• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 4 cups (200g) stale bread, torn into small pieces 4 cups (200g) stale bread, torn into small pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish
• Grated Parmesan cheese, for garnish Grated Parmesan cheese, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 8g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
2. 2.
   Add the carrots, celery, and zucchini to the pot, and cook for 5 minutes until slightly softened.
3. 3.
   Pour in the vegetable broth and diced tomatoes, and bring to a simmer.
4. 4.
   Stir in the dried thyme, dried oregano, salt, and pepper. Let the soup simmer for 10 minutes to allow the flavors to meld together.
5. 5.
   Add the torn stale bread to the pot, and stir well to combine. Allow the bread to soak in the soup for 5 minutes, until it becomes soft and absorbs the flavors.
6. 6.
   Remove the pot from the heat and let it sit for a few minutes to thicken.
7. 7.
   Ladle the Bozza Pratese into bowls, garnish with fresh basil leaves and grated Parmesan cheese.
8. 8.
   Serve hot and enjoy the comforting flavors of Tuscany.

Treat your ingredients with care...

• Stale bread — If you don't have stale bread on hand, you can lightly toast fresh bread in the oven to dry it out before tearing it into pieces for the soup.

Tips & Tricks

• For a heartier version, you can add cooked white beans or cannellini beans to the soup.
• Customize the soup by adding other seasonal vegetables like bell peppers or spinach.
• To enhance the flavors, you can sauté the vegetables in a bit of pancetta or bacon fat before adding the broth.
• If you prefer a smoother consistency, you can blend a portion of the soup using an immersion blender before adding the torn bread.
• Leftovers can be refrigerated and reheated the next day. The flavors will continue to develop, making it even more delicious.

Serving advice

Serve the Bozza Pratese bread soup hot, accompanied by a crusty Italian bread or a side salad. It makes for a satisfying and comforting meal on its own.

Presentation advice

Garnish each bowl of Bozza Pratese with a fresh basil leaf and a generous sprinkle of grated Parmesan cheese. The vibrant green of the basil and the golden hues of the cheese will add visual appeal to the rustic soup.