Tuscan Vegetable Soup

• 5 slices stale bread, cubed (or 5 oz/140 g)
• 4 garlic cloves (divided: 3 minced for oil, 1 pressed for broth)
• 1/4 cup (60 ml) olive oil, divided
• 3 tbsp parmesan cheese (for croutons)
• 1 tbsp (14 g) butter
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 cup (150 g) potato, small diced (about 0.5 cm or less)
• 1 cup (125 g) zucchini, chopped
• 1/2 savoy cabbage, chopped into 1-inch pieces
• 2 cans (16 oz/454 g each) cannellini beans, drained and rinsed
• 16 oz (454 g) fire-roasted tomatoes
• 15 oz (425 g) can tomato sauce
• 1 bunch fresh greens or spinach, cut into 1-inch pieces
• 1/4–1/2 tsp crushed red pepper (to taste)
• 1/2 tsp sugar
• 1 tsp (5 ml) Italian seasoning
• Salt and black pepper to taste
• 1 bay leaf
• 1/2 cup (40 g) romano cheese
• 4–6 cups (960 ml–1.4 L) chicken broth

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Combine 3 tbsp (45ml) of olive oil and 3 tbsp (45ml) of minced garlic. Pass the oil through a fine-mesh sieve.

3. 3

   Chop your bread into three-quarter-inch (2cm) chunks and toss them with this garlicky olive oil. You'll get the full garlic flavour without burning the croutons.

4. 4

   Bake your croutons for about 15 minutes, tossing them halfway through, until crispy and golden brown.

5. 5

   Add three tablespoons (45ml) of Parmesan cheese.

6. 6

   Sauté the onions, carrots, celery, and red pepper flakes in a tablespoon (15ml) of butter and oil until they are translucent, about 7 minutes.

7. 7

   Add the garlic.

8. 8

   Reserve about half of the cannellini beans to add whole at the end. Purée the remaining beans and add them to the pot along with the broth. Season with salt, pepper, and 1 tsp (5ml) of Italian seasoning.

9. 9

   Add the potatoes.

10. 10

    Add the tomatoes, a pinch of sugar, and cabbage.

11. 11

    Bring to a simmer and cook for 30 minutes, uncovered.

12. 12

    In the last 15 minutes of cooking, stir in the reserved whole beans. In the last 10 minutes, add the chopped greens (or spinach).

13. 13

    Add the Romano cheese to the soup and test for seasoning, adding more salt, pepper, or herbs as needed.