Tuscan Bread Soup

  • Serves 4
  • Difficulty Easy

This is the perfect way to incorporate left over bread in a hearty, wholesome, delicious meal.



2 cups Bakers Delight Chia Omega-3 Wholemeal Block Loaf, crusts removed and torn into rough 5cm pieces
1/2 cup olive oil plus 2 tbsp for initial cooking
Salt and pepper to season
1 onion, diced
2 garlic cloves, crushed
2 stalks celery, diced
1/2 cup fresh parsley roughly chopped
2 x 400g tin of tomatoes
1 bunch kale, stems removed and roughly chopped
2 cups vegetable stock
100g parmesan, grated, to serve


    1. Step 1

      Heat the olive oil in a large pot. Cook the onion, garlic and celery with a pinch of salt and stir until soft. Add the tomatoes and parsley and cook for a few minutes.

    2. Step 2

      Add the kale and stock and stir to combine. Cover the pot and cook over low heat until greens are wilted. Bring it to a simmer, then add the bread and 1/2 cup of olive oil, and stir to combine.

    3. Step 3

      Cover the pot and reduce the heat to low. Cook for half an hour. Keep checking to see the stock isn’t running low and add water if necessary.

    4. Step 4

      To serve, top with freshly grated parmesan and ground pepper.