This hearty Italian-style bread soup is a great way to use up leftover Turkish spread or a baguette. Combine the bread, oregano, chilli flakes and two tablespoons of oil in a large bowl. Arrange the bread mixture in a single layer on a baking paper lined tray, then bake in a preheated oven at 180 degrees Celsius for eight to ten minutes, turning occasionally, or until the bread is golden and crisp. While the bread is in the oven, heat the remaining oil in a large saucepan over medium heat. Add the onion, pancetta, carrot, celery, zucchini and garlic and cook, stirring, for five to seven minutes or until the onion softens and the vegetables are tender. Add the tomato and wine. Bring to a simmer, then add the stock and tomato paste. Return to a simmer and cook, stirring occasionally, for 15 minutes until the soup thickens slightly. Tear half the bread into small pieces and stir into the soup. Season with salt and pepper. To serve, divide the soup into serving bowls and top with the remaining bread. Serve immediately with basil pesto, oregano and finely grated parmesan. This tasty bread soup is a hearty meal that's perfect for sharing.
This hearty Italian-style bread soup is a great way to use up leftover Turkish spread or a baguette. Combine the bread, oregano, chilli flakes and two tablespoons of oil in a large bowl. Arrange the bread mixture in a single layer on a baking paper lined tray, then bake in a preheated oven at 180 degrees Celsius for eight to ten minutes, turning occasionally, or until the bread is golden and crisp. While the bread is in the oven, heat the remaining oil in a large saucepan over medium heat. Add the onion, pancetta, carrot, celery, zucchini and garlic and cook, stirring, for five to seven minutes or until the onion softens and the vegetables are tender. Add the tomato and wine. Bring to a simmer, then add the stock and tomato paste. Return to a simmer and cook, stirring occasionally, for 15 minutes until the soup thickens slightly. Tear half the bread into small pieces and stir into the soup. Season with salt and pepper. To serve, divide the soup into serving bowls and top with the remaining bread. Serve immediately with basil pesto, oregano and finely grated parmesan. This tasty bread soup is a hearty meal that's perfect for sharing.
We’ve got the perfect hearty soup to enjoy on a cool autumn day. Packed with veggies and crispy bread, everyone will be wanting seconds.
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Preheat oven to 180°C. Line a baking tray with baking paper. Combine bread, oregano, chilli flakes, if using, and 2 tbs oil in a large bowl. Arrange in a single layer on the lined tray. Bake, turning occasionally, for 8-10 mins or until the bread is light golden and crisp.
Step 2
Meanwhile, heat the remaining oil in a large saucepan over medium heat. Add the onion, pancetta, carrot, celery, zucchini and garlic and cook, stirring, for 5-7 mins or until the onion softens and vegetables are tender. Add the tomato and wine. Bring to a simmer. Add chicken or vegetable stock and tomato paste and bring to a simmer. Cook, stirring occasionally, for 15 mins or until soup thickens slightly.
Step 3
Tear half the bread into pieces and stir into the soup. Season. Divide the soup among serving bowls. Top with remaining bread and serve immediately.
Serve with basil pesto, oregano leaves and finely grated parmesan
Swap me: To make this recipe without alcohol, swap the wine for extra stock.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute salt-reduced chicken for vegetable stock.
Preheat oven to 180°C. Line a baking tray with baking paper. Combine bread, oregano, chilli flakes, if using, and 2 tbs oil in a large bowl. Arrange in a single layer on the lined tray. Bake, turning occasionally, for 8-10 mins or until the bread is light golden and crisp.
Step 2
Meanwhile, heat the remaining oil in a large saucepan over medium heat. Add the onion, pancetta, carrot, celery, zucchini and garlic and cook, stirring, for 5-7 mins or until the onion softens and vegetables are tender. Add the tomato and wine. Bring to a simmer. Add chicken or vegetable stock and tomato paste and bring to a simmer. Cook, stirring occasionally, for 15 mins or until soup thickens slightly.
Step 3
Tear half the bread into pieces and stir into the soup. Season. Divide the soup among serving bowls. Top with remaining bread and serve immediately.
Serve with basil pesto, oregano leaves and finely grated parmesan
Swap me: To make this recipe without alcohol, swap the wine for extra stock.
