Tuscan Bread and Vegetable Soup with chickpeas

Name: Tuscan Bread and Vegetable Soup with chickpeas
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: italian
Ingredients: 25 ml olive oil; 100 g onion; 120 g carrots; 100 g celery; 8 g garlic; 4 g salt; 1 g black pepper; 1100 ml water; 250 g cabbage; 250 g fully cooked white beans; 250 g potatoes; 120 g halal-certified bread; 120 g fully cooked chickpeas

Tuscan Bread and Vegetable Soup with chickpeas. Book: https://www.gutenberg.org/ebooks/59047 Quantities and instructions were newly written for home cooking; this is not a historical transcription.…

25 ml olive oil
100 g onion
120 g carrots
100 g celery
8 g garlic
4 g salt
1 g black pepper
1100 ml water
250 g cabbage
250 g fully cooked white beans
250 g potatoes
120 g halal-certified bread
120 g fully cooked chickpeas

Prepare the main vegetables in 1 cm pieces; chop onion, celery and garlic. Drain the fully cooked chickpeas.
Heat oil and soften onion, celery and carrots for 6 minutes. Add garlic and stir for 30 seconds.
Add the main soup ingredients except bread, variation ingredient, water, salt and pepper. Bring to a boil, cover and simmer for 25–30 minutes; stir occasionally.
Tear the bread into pieces, stir in and simmer for 3 minutes. Continue until all vegetables and any dried lentils are fully tender. Add hot water if needed, divide into four portions and serve. Cool leftovers rapidly in shallow containers and refrigerate at 4 °C within 2 hours.
Photo: Ithunn — Wikimedia Commons, CC BY-SA 3.0. Source: https://commons.wikimedia.org/wiki/File:Ribollita_toscana.JPG Licence: https://creativecommons.org/licenses/by-sa/3.0 Resized and converted to JPEG; no crop. Tuscan soup illustration; bread texture and vegetable selection may differ.

Original modern halal adaptation and ingredient variation inspired by Pellegrino Artusi, La scienza in cucina e l'arte di mangiar bene, dish family: Tuscan Bread and Vegetable Soup.