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Tuscan Pancotto
An easy earthy soup that blends very simple ingredients for a delicious Tuscan soup.
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Course:
Bread, Main, Main Course, Soup
Prep Time:
5
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
4
people
Calories:
296
kcal
Author:
Guido Pedrelli
Ingredients
▢
400
g
Tuscan bread
▢
½
red or yellow onion
▢
1
clove
garlic
▢
1
stalk of celery
▢
1
carrot
▢
Calamint leaves or some parsley stalks or both
▢
1
liter
vegetable broth
▢
Salt
freshly ground pepper, extra virgin olive oil
Instructions
▢
Coarsely chop the vegetables and fry them in a saucepan with a little oil together with the calamint and / or parsley stalks.
▢
Cut the bread into cubes and add them to the saucepan. If you choose, you may omit the bread crust for a consistent texture.
▢
Add the broth and cook for 10-15 minutes until a sort of creamy gruel forms.
▢
Season with salt, serve with a sprinkling of freshly ground pepper and grated pecorino cheese.
Serving:
200
g
|
Calories:
296
kcal
|
Carbohydrates:
56
g
|
Protein:
11
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Sodium:
1531
mg
|
Potassium:
256
mg
|
Fiber:
5
g
|
Sugar:
10
g
|
Vitamin A:
3087
IU
|
Vitamin C:
2
mg
|
Calcium:
148
mg
|
Iron:
4
mg
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