Follow these steps for perfect results
olive oil
carrots
peeled and chopped
onion
chopped
celery stalk
chopped
tomato paste
chicken stock
cabbage
cored and shredded
potato
peeled and chopped
zucchini
chopped
green beans
trimmed and cut into 1-inch lengths
cannellini beans
drained and rinsed
stale Italian bread
torn, without crusts
bacon
chopped and fried until crispy
Shaved Parmesan cheese
to serve
freshly ground pepper
to serve
Heat olive oil in a large saucepan over medium heat.
Add carrots, onion, and celery to the saucepan.
Sauté the vegetables for 3-4 minutes, or until tender.
Stir in tomato paste and cook for 1 minute.
Add chicken stock, cabbage, and potato to the saucepan.
Bring the mixture to a boil.
Reduce the heat to low, cover the saucepan, and simmer for 20 minutes, stirring occasionally.
Add zucchini, green beans, and cannellini beans to the saucepan.
Simmer uncovered for 10 minutes.
Add the torn stale Italian bread to the saucepan.
Simmer for 3 minutes, or until the bread has softened.
Season the soup to taste with salt and pepper.
Fry bacon in a small skillet until crispy.
Serve the soup topped with crispy bacon, shaved Parmesan cheese, and freshly ground black pepper.
Expert advice for the best results
For a richer flavor, use homemade chicken stock.
Add a pinch of red pepper flakes for a subtle kick.
Use a variety of seasonal vegetables for added flavor and nutrition.
Everything you need to know before you start
15 mins
Can be made 1-2 days in advance.
Serve in a rustic bowl, garnished with fresh herbs and a drizzle of olive oil.
Serve with a side of crusty bread.
Pair with a simple green salad.
Pairs well with the tomato and savory flavors.
Discover the story behind this recipe
A traditional peasant dish, using up stale bread and leftover vegetables.
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