Bread Soup

Born a recycling bucket for leftover bread and beens, it is now a homecooked delicacy.


red beans (800 grams if fresh, 350 grams if dry)
400 grams canned tomatoes (you can use fresh round tomatoes, but you’ll have to boiled them briefly and peel them first…)
1/2 of a small savoy cabbage
1 red onion
1 carrot
1 celery stalk 
1 black cabbage (typical Tuscan cabbage. If unavailable, use a stalky leafy dark green veggie)
60 gr. lard
1 clove garlic
extra virgin olive oil
Tuscan bread slices.


If you have chosen the dry beans, remember they need longer cooking, so soak them the day before you intend to cook them. Cook the beans before using them for the soup. Keep the cooking water. Slice the 2 cabbages in threads. Sautee the chopped up garlic, onion, lard, carrot, celery and parsley in plenty olive oil. Add the tomatoes.
Cook for 10 minutes. Add half of the beans with 2 liters of the the water in which you cooked them.
Puree the other half, and ad it to the pot along with the cabbages threads. Cook for 45 minutes. Serve with bruschetta bread (sliced, roasted and rubbed with fresh garlic).
A glass of any Chianti is the perfect match. Bird of a feather, flock together.

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