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Twice-cooked Tuscan bread and vegetable soup is the ultimate mediterranean comfort food. This vegetarian dish is high in fiber, fresh, and a healthy family meal that supports a calorie deficit plan.
Heat 2 tbsp olive oil in a heavy-bottomed pot over medium heat. Add onion, carrot, and celery, cooking for 8–10 minutes, stirring often until vegetables soften and onions turn translucent.
Add garlic, rosemary, and thyme to the pot. Sauté for 1 minute, just until fragrant, taking care not to brown the garlic.
Stir in savoy cabbage, kale, and zucchini. Cook for about 5 minutes, stirring occasionally, until the greens are slightly wilted.
Add crushed tomatoes and cannellini beans, mixing well. Pour in vegetable broth and bring to a gentle simmer. Season with salt and black pepper, then reduce heat to low and cover. Simmer for 35 minutes, stirring occasionally.
Layer half of the country bread into the pot, pressing gently into the soup. Simmer uncovered for 10 minutes to gently break down the bread.
Stir in remaining bread and 1 tbsp olive oil. Partially cover and cook an additional 10 minutes on very low heat until the soup is thick and the bread is fully integrated.
Remove from heat and let rest for 20 minutes for flavors to marry. Serve with a drizzle of extra olive oil if desired.
