Tuscan Bread Soup with Mortadella and Winter Vegetables | Carando
This warm, hearty Tuscan bread soup recipe featuring chewy ciabatta bread, savory mortadella, and flavorful winter vegetables is a bowlful of comfort on a chilly day.
Ingredients
- Carando Mortadella, Diced, ½ Pound
- Extra Virgin Olive Oil, 2 Tablespoons
- Large Yellow Onion, Diced, 1
- Carrots, Peeled and Diced, 2 Cups
- Celery, Diced, 1 Cup
- Fresh Garlic, Minced, 2 Tablespoons
- White Wine, ½ Cup
- San Marzano Tomatoes, Crushed, 1-28 Ounce Can
- Cannellini Beans (Or Other White Beans), 28 Ounces
- Chicken Stock, 2 Quarts
- Parmesan Cheese Rind (optional), 1 Chunk
- Red Pepper Flakes, 1 Tablespoon
- Dried Oregano, 2 Tablespoons
- Bay Leaf, 3 Each
- Tuscan Kale, Roughly Chopped, 1 Bunch
- Ciabatta Bread Loaf, Torn Into 2-inch Chunks, 1
- Parmesan Cheese, Grated, 1/3 Cup
- Fresh Basil, Chopped, ¼ Cup
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