Baked Tuscan Vegetable And Bread Soup

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 5 cups chicken stock
• 1 lb skinless chicken breast
• 2 bay leaves
• 3 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 sweet green pepper, diced
• 2 cups chopped green cabbage
• 1 teaspoon dried thyme
• 1 teaspoon rosemary
• 1 (19 ounce) can tomatoes, coarsely chopped (undrained)
• 1/4 teaspoon pepper
• 1 (10 ounce) package fresh spinach, chopped
• 1/2 cup parsley, chopped
• 1 small zucchini, thinly sliced
• 1 (19 ounce) can kidney beans, drained and rinsed
• 8 slices italian bread or 8 slices french bread, thick slices, stale is better 2-3 days old
• 1 cup freshly grated parmesan cheese

Recipe

• 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 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 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 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 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 serve soup in large warmed bowls. garnish with a drizzle of olive oil and a sprinkle of parmesan cheese, if desired.