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    You are in: Home / Recipes / Baked Tuscan Vegetable and Bread Soup Recipe
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    Baked Tuscan Vegetable and Bread Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    40 mins

    1 hr

    Love 2 Cook's Note:

    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.

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    Units: US | Metric


    1. 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. 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. 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. 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. 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. 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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    Nutritional Facts for Baked Tuscan Vegetable and Bread Soup

    Serving Size: 1 (666 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 494.2
    Calories from Fat 152
    Total Fat 16.9 g
    Saturated Fat 5.1 g
    Cholesterol 64.6 mg
    Sodium 1081.9 mg
    Total Carbohydrate 47.1 g
    Dietary Fiber 9.0 g
    Sugars 11.2 g
    Protein 39.6 g

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