Italian Bread Soup
50 mins 
Serves 6 - 8 
INGREDIENTS
Metric
Imperial
- 60ml Olive oil
- 1 large/2 small Onions (chopped)
- 2 Carrots (halved lengthways and sliced)
- 4 sticks Celery (sliced)
- Salt and Pepper
- 2 cloves Garlic (finely chopped)
- 400 g Chopped Tinned Tomatoes
- 1.5 litres Vegetable/Chicken Stock
- 1 tsp dried Oreganum
- 1 Bay Leaf
- 1 tsp Fresh Thyme
- 400 g Tinned Cannellini Beans
- 4 Slices SASKO Low GI Smooth Ancient Grain Brown Bread (cubed)
- Olive Oil
- Fresh Basil (chopped)
- Parmesan (finely grated)
- 2.02 oz Olive oil
- 1 large/2 small Onions (chopped)
- 2 Carrots (halved lengthways and sliced)
- 4 sticks Celery (sliced)
- Salt and Pepper
- 2 cloves Garlic (finely chopped)
- 14.10 oz Chopped Tinned Tomatoes
- 1.5 litres Vegetable/Chicken Stock
- 1 tsp dried Oreganum
- 1 Bay Leaf
- 1 tsp Fresh Thyme
- 14.10 oz Tinned Cannellini Beans
- 4 Slices SASKO Low GI Smooth Ancient Grain Brown Bread (cubed)
- Olive Oil
- Fresh Basil (chopped)
- Parmesan (finely grated)
METHOD
- Pour the 60ml Olive oil into a medium-large sized pot on medium heat.
- Add the chopped onion, carrots, celery and a dash of salt and pepper and fry until the onions and celery have softened (approximately 10 minutes.)
- Add the garlic and fry for a further minute then add the tinned tomatoes, stock, Oreganum, Bay leaf and thyme, bring to a gentle boil, cover and simmer for 40 minutes.
- Meanwhile, preheat the oven to 180*C and place the cubed SASKO Bread onto a baking tray, drizzle with a little olive oil, season with salt and bake for 10 minutes or until golden brown and crisp.
- Drain and Rinse the Cannellini beans and add along with the crisped bread to the soup, cover and simmer for a further 10 minutes before serving with the fresh basil and parmesan.
6 
