Bread soup is a meal with stable bread and seasonal winter vegetables from the farming tuscan cooking.

A winter recipe rich in vitamins, proteins and carbohydrates, perfect to warming up in the cold season. The poor cooking hailing from the countryside, was used to have only seasonal and leftover ingredients, such in this cale the stale bread.

Ingredients

The real bread soup includes many vegetables: potatoes, tomatoes, beans, celery, carrots, onions and cabbage.

Preparation

After brown some onions with vegetables in Evo oil, add cut potatoes, beans and cabbage. To color ad make richer your soup we suggest to add some tomatoes sauce.

Put at the bottom of the crock plate 2 slices of toasted bread, cover them with the hot soup add a sip of fresh Extra Virgin Olive Oil.

Which wine are you gonna pair with Tuscan Bread Soup?

The ideal pairing is a glass of “Cuna” Toscana Pinot Noir IGT (2019) by Federico Staderini. This is a pure Pinot Noir grown in Casentino according to the principles of biodynamic viticulture, fermented with only indigenous yeasts, aged for 18 months in used barriques, and finally bottled without filtration.

This is a highly refined wine, with a clear and luminous ruby ​​red color. On the nose, it expresses a bouquet of small berries with herbaceous notes of aromatic herbs and spicy pepper, with hints of undergrowth and incense. On the palate, it is fresh, savory, balanced, harmonious, and with a long persistence.