Zuppa di pane
Ingredients 4-6 persons
1 firm uncut bread
2 white or yellow onions
3 stalks of celery
4-5 medium-sized roots
1 courgette
300 grams of spinach
3-4 tomatoes
possibly 1 potato or cannellini beans
1.5 litres vegetable or chicken stock
1/2 glass of red wine
Olive oil (as required)
Thyme, marjoram and oregano
Pepper and salt
Dried chilli peppers
Little parmesan cheese, if any
Oven and oven dish
Cutting machine
🕐 30🔪 40-60 🍳 15 ⏱️ ✔️ 👩🏼🍳👩🏼🍳
1. Preheat the oven to 180 degrees. Cut the bread with a slicer into very thin slices (if you do not have a slicer, you can also use very thin toast and skip this step). Place the slices on baking paper on an oven tray and let them toast for about 10 minutes. Make sure they do not get too brown.
2. Meanwhile, chop the onion. Heat the oil in a deep pan and add the chilli. Fry the onion until golden brown on a low heat.
3. Prepare the broth.
4. Now finely chop the celery, carrot(s) and courgette. Add the celery to the onion and allow this to soften as well. Then add the finely chopped carrots, let them soften and then the courgette. Add some thyme and marjoram in between, and some salt and pepper.
5. Chop the spinach and add to the other vegetables. If the mixture becomes too dry, add small amounts of stock. Now add other ingredients such as potato and cannellini beans (previously soaked and cooked).
6. Now also deglaze with some red wine and turn up the heat a little.
7. Chop the tomatoes and add them to all the vegetables once the wine has evaporated somewhat.
8. Taste and add pepper, salt and oregano. And, if necessary, some more stock so that it is just a little moister.
9. Let it simmer gently for about 15-20 minutes. The hob can now be switched off and the lid put on the pan. Up to this point, the soup can be prepared a day in advance.
10. Preparation. Preheat the oven to 180 degrees. Reheat the soup if necessary. In a roasting pan or large baking dish, first place a layer of the thinly toasted bread slices or toast. Spoon a layer of soup on top with a ladle. Cover again with a layer of soup. If necessary, grate a layer of parmesan over it.
11. Put the soup in the oven until the cheese has melted. You can leave the soup to cool a little and then eat it or serve it hot right away.
👉🏽 Deze soep is gemaakt met heel veel groenten. Hierin kun je variëren. In de winter kan zelfs boerenkool worden toegevoegd. Het is ook lekker om wat cannellinibonen toe te voegen. Wil je een heel andere smaak, bak dan veel uien, voeg ook bouillon toe en maak een soort uien-broodsoep.
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