Tuscan Bread Soup

Author: Recipes_kw
No ratings yet
Prep Time 40 mins
Total Time 40 mins
Course Appetizers, Main Course, Side Dishes, Soups
Cuisine Italian


  • Stove


  • 2 tbsp olive oil extra virgin
  • 1 cup onion thinly sliced
  • 1 cup celery diced
  • 1/2 cup carrot peeled, julienned
  • 3 cloves garlic minced
  • 3 cups zucchini halved lengthwise, thinly sliced
  • 1 1/2 cup yellow squash halved lengthwise, thinly sliced
  • 28 oz tomatoes canned, un-drained, diced
  • 15 oz cannellini beans canned, drained, rinsed
  • 1 1/2 tsp salt
  • 1 tsp Italian seasoning ***Click on Italian Seasoning Recipe link
  • 1/4 tsp black pepper fresh cracked
  • 1 leaf bay
  • 4 cups vegetable broth *see our Homemade Bouillon recipe link
  • 2 cups water
  • 2 cup kale fresh, stemmed, chopped
  • 8 oz bread rustic whole wheat, no bleached flour


  • Heat olive oil in a large pan over medium-high heat and saute the onion, celery, and carrot for about 5 minutes.
  • Add in the garlic, zucchini, yellow squash, tomatoes, beans, salt, Italian seasoning, black pepper, bay leaf, broth and water; bring to a boil over high heat.
  • Once the pot begins to boil; reduce the heat to simmer for about 15 minutes.
  • Stir in the kale; simmer for 10 minutes or until vegetables are tender. Serve immediately and enjoy!

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