The Global Kitchen

This isn't really bread soup but rather a bean and vegetable soup with croutons. This version is from Tuscany.

The croutons are easy to make and delicious. Just cube some bread(I bought one of those mini-baguettes). Heat some olive oil and a crushed garlic clove in a skillet. Add some salt and bread cubes. Toss until brown on all sides. Oh and do not leave the croutons on the counter. You will eat them every time you go stir the soup!

I used kale because it's one of those things that's really good for me but I don't eat enough of it. I've never had collards so I might try that next time.

The soup is hearty and excellent. Definitely use dried or fresh pod beans as they give the broth incredible flavor.

Bread Soup
Zuppa de Pane

Adapted from How to cook Everything Vegetarian by Mark Bittman

1 1/2 cup cranberry, pinto or other pink spotted bean. I used cranberry beans.
6 cups vegetable stock
2 medium onions, chopped
1 tsp fresh thyme or 1/2 tsp dried thyme
2 cups shredded savoy cabbage, spinach, kale, or collards
salt and fresh ground pepper
Croutons (see above)
chopped Italian parsley
Extra Virgin Olive Oil for garnish

Soak beans

Drain beans and combine with stock and one chopped onion. Bring to a boil, reduce heat and simmer until beans are very soft(this took about an hour an 40 minutes). Stir occasionally. Add salt, pepper and greens and simmer until tender. Five minutes for spinach, 15 minuted for kale.

Stir in croutons and garnish with parsley, onions and a drizzle of olive oil.