I am Tuscan, I love my Tuscany, its valleys, its mountains, its sea, its traditions, especially the culinary ones, in recent years I have practiced the popular recipes of my area, one of the cheapest and best in my opinion is the bread soup, this soup in the past was often made by people in rural lands, meat was a rare commodity and often so were the rest of the foods, those who had a little land grew some vegetables and one of the most resistant and cabbage was nutritious, but bread was never lacking on the table, and if it was left over it was a sin, for this reason it was reused to make bread soup.
Often the women did not work and since this recipe takes some time, they made the homemade broth (for convenience I bought it already made), it was a poor but nutritious recipe and full of everything, whoever could then added eggs to make it even more full-bodied, I really like this recipe especially in winter because it's hot and full of vegetables, the typical comfort food. Also, if you make a large pot of soup, you can eat it for several days.
So let's start with the recipe, you need:
Stale bread a loaf or more if you have any, better than Tuscan bread but other breads are fine too.
a fairly large cabbage.
a can of borlotti beans
700 ml of vegetable broth
a celery
two onion
three eggs
three spoons of black pepper
First you have to put the broth to boil in a large pot, and immediately insert the bread cut into cubes, then we start with the vegetables, clean the cabbage, cut it into strips, same thing with the celery, peel the onions and cut into strips those too, clean the beans, when the broth with the cream has been boiling for about ten minutes, add the vegetables and pepper and begin to mix, top up the broth with water when necessary, mix often, for about 40 minutes, after which when the soup has almost Once the broth has been absorbed, crush the eggs on the water so that they boil on their own and remain on the surface.
Than serve it, it's really a warm and comfortable food❤️
I'm so pride of this Tuscanian recipe.
Posted via foodiesunite.net