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Recipe: Tuscan Bread Soup

Posted on: February 12th, 2013 by Anne Fishel, Ph.D

Tuscan Bread Soup is perfect for a cold February night. It’s also quick and easy to make, so you’ll be warmed up in no time. Enjoy!

tuscan soup


  • 1 onion chopped
  • 2 cloves garlic, minced
  • 1 fennel bulb, chopped (substitutes: celery and/or fennel seeds)
  • 2 cups crusty stale bread, cut into 1 inch cubes
  • 1 can of chopped plum tomatoes
  • 3 cups chicken stock
  • 1/4 cup red wine
  • 1/2 cup chopped fresh basil (substitutes: dried basil or dried thyme or parsley)
  • 1/2 cup shredded parmesan


  • Soak the bread in cold water.
  • Chop the onion and fennel, and sauté in olive oil for about 5 minutes.
  • Add the minced garlic for about a minute.
  • Add the tomatoes, stock and wine.
  • Add the tightly squeezed bread and cook for about 40 minutes.
  • Add the basil and Parmesan. Cook for another few minutes.
  • Serve hot with some extra shredded Parmesan cheese on top.