This hearty vegetable bread soup is the perfect winter meal for days when you need something hot to warm you up. Packed with vegetables, beans, and bread, this is truly a meal in one pot. The best part is this soup makes even better leftovers or makes a large batch to freeze and store in an airtight container for 6-8 months.
Servings: 6
Prep Time: 5 mins
Cook Time: 30 mins
Ingredients:
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1 Shallot, diced
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3 Celery Stalks, chopped
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2 Medium Carrots
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3 Cloves Garlic
- 2 Tbsp White Barrel Aged Balsamic Vinegar
Directions:
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In a large Dutch oven over medium-high heat, add olive oil. Once hot, add shallot, celery, and carrots. Cook until softened, about 8 minutes, then add garlic and cook for 1 minute. Add White Balsamic Vinegar and cook for 1 more minute.
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Add the tomatoes, kale, chicken stock, and Wild Garlic. Bring to a boil and reduce heat to medium-low.
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Add beans and salt to the soup and stir. Tear bread into large chunks and add to soup. Cook until the bread breaks down, about 20 minutes. Add cheese and cook for another 5 minutes.
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Serve immediately.
Recipe Notes:
Swap the chicken broth for vegetable broth to make this dish entirely vegetarian!
