Name: The Cheap and Easy Tuscan Soup I Make When I Have Zero Food In the House
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 1 (1-pound) loaf day-old crusty Italian bread; 5 cups vegetable stock, divided, plus more as needed; 2 tablespoons extra-virgin olive oil, plus more for drizzling; 1 small onion, finely chopped; 1 medium carrot, peeled and finely chopped; 1 large rib celery, finely chopped; 1 large clove garlic, finely chopped; 1 teaspoon finely chopped fresh rosemary; 1/4 cup (1 ounce) grated Pecorino Romano cheese, plus more for garnish, optional; Salt, as needed; Chopped fresh parsley, for garnish, optional

The Cheap and Easy Tuscan Soup I Make When I Have Zero Food In the House

This pancotto recipe turns stale bread and simple vegetables into a cozy Tuscan soup with big flavor, minimal prep, and easy weeknight comfort.

45 min total 15 min prep 30 min cook 4 403 cal

Instructions

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1 Cut the bread into 1-inch cubes to yield 4 cups; reserve remaining bread for another use . Add the cubes to a large bowl and stir in 1 cup of the stock until it’s evenly distributed. Set aside to soften.
2 Heat the oil in a large Dutch oven over medium heat until it shimmers. Add the onion, carrot, and celery. Cook, stirring frequently, until just softened, 8 to 10 minutes. Add the garlic and rosemary and cook, stirring constantly, until fragrant, about 30 seconds.
3 Add the softened bread and remaining 4 cups of stock to the Dutch oven. Bring to a boil over medium-high heat, then reduce to a simmer over low heat. Cook, stirring and slightly mashing the bread cubes occasionally, until the bread is broken down and the vegetables are tender, 10 to 15 minutes. Stir in additional broth as needed to reach your desired consistency. Remove the pot from heat, then stir in the Pecorino Romano, if using. Taste and adjust the seasoning with salt, if needed.
4 Divide the soup evenly among 4 bowls. Garnish with extra Pecorino Romano and the parsley, if using. Drizzle with olive oil and serve. Refrigerate leftovers in an airtight container for up to 3 days or store in the freezer for up to 1 month. Love the recipe? Leave us stars and a comment below!