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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Baked Tuscan Vegetable Soup Recipe

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This recipe for Baked Tuscan Vegetable Soup is from Our Favorite Recipes Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 c chicken stock
1 lb chicken breast skinned
2 bay leaves
3 tbsp. olive oil
2 garlic cloves
2 carrots diced
2 stalks celery chopped
1 sweet green pepper
2 c chopped cabbage
1 tsp. each dried thyme and rosemary
1 c 540 ml chopped tomatoes
1/4 tsp. pepper
1 pkg fresh spinach chopped
1 small zucchini
1 c white kidney beans
8 thick slices stale French or Italian bread
1c grated Parmesan cheese
Directions:
Directions:
In a large saucepan bring chicken stock,chicken and bay leaves to boil; reduce heat,cover and simmer for 20 min. Remove chicken; dice meat and set aside. Discard bay leaf Meanwhile in skillet,heat 2 tsp. of oil,cook onion,garlic,carrots,and celery for 10 min. Add spinach,zucchini,beans and reserved diced chicken; cook 5 min. Remove 1c of soup and set aside.
Ladle 1/2 of remaining soup in to a Dutch oven or casserole; cover with 4 slices bread and 1/2 c Parmesan cheese.Cover with remaining soup; layer with remaining bread. Drizzle reserved soup over top and remaining cheese.
Bake covered in 350 oven for 20 min. uncover and bake 20 min longer or until hot.
Personal Notes:
Personal Notes:
Great after a day of skiing at Kicking Horse and getting stuck on a chair lift in -28 degree weather!!!

 

 

 

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