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Zuppa Toscana (Minestra di Pane)

Zuppa toscana or minestra di pane is an Italian dish of stale bread and vegetables typical of many regions of Tuscany.

Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
3 hrs 20 mins
Servings: 8 people
Calories: 66 kcal
Course: Soup
Cuisine: Italian

Ingredients

  • 8 slices of stale Tuscan bread , cut into thin slices
  • 16 oz. cannellini beans
  • 1 bunch chard , cut into thin strips
  • 1 Tuscan black cabbage (or 1 kale, cut into thin strips)
  • 3 carrots , cut into fine brunoise
  • 2 medium potatoes , cut into small cubes
  • 2 zucchini , cut into brunoise
  • 2 cloves garlic , pressed
  • 1 large onion , finely chopped
  • 2 tomatoes , peeled, seeded and diced
  • 1 stalk celery , cut into brunoise
  • extra virgin olive oil
  • 3 tablespoons chopped flat-leaf parsley
  • salt
  • pepper

Instructions

    Cup of Yum
  1. Start by cooking the cannellini beans for 45 minutes.
  2. Heat 4 tablespoons of extra virgin olive oil in a saucepan. Brown the chopped onion for 2 minutes over medium heat, stirring frequently.
  3. Then add the celery, carrots, and diced potatoes. Sauté for 5 minutes, stirring frequently. Finally, add the zucchini and mix well.
  4. Cover and cook over low to medium heat for 20 minutes.
  5. Then add the chard, the cabbage cut into strips and the garlic. Season everything with salt, mix well, cover and continue cooking.
  6. Immediately puree half of the boiled beans and add this puree and the bean cooking water to the vegetables in the stewpot.
  7. Add the tomatoes and mix well.
  8. Cover and simmer over low heat for 1 hour 30 minutes, then add the rest of the whole beans and the parsley.
  9. Adjust the seasoning and add pepper. Cover and simmer for 15 minutes.
  10. In a bowl, arrange the bread in layers, alternating them with the vegetable soup.
  11. Let sit long enough for the bread to be completely soaked then serve.