Full of herbs and spices, this Italian-style bread soup (recipe below) is the perfect way to use up leftover Turkish bread.
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Italian-Style Bread Soup
Serves 4 Prep 15 mins Cooking 25 mins
4 Coles Turkish Rolls, thinly sliced
2 tbs coarsely chopped oregano
1/2 tsp dried chilli flakes (optional)
1/4 cup (60ml) olive oil
1 brown onion, coarsely chopped
6 slices pancetta, chopped
1 carrot, finely chopped
2 celery sticks, finely chopped
1 zucchini, finely chopped
2 garlic cloves, crushed
2 large ripe tomatoes, chopped
1/2 cup (125ml) dry white wine
4 cups (1L) salt-reduced chicken or vegetable stock
2 tbs tomato paste
1. Preheat oven to 180°C. Line a baking tray with baking paper. Combine bread, oregano, chilli flakes, if using, and 2 tbs oil in a large bowl. Arrange in a single layer on the lined tray. Bake, turning occasionally, for 8-10 mins or until the bread is light golden and crisp.
2. Meanwhile, heat the remaining oil in a large saucepan over medium heat. Add the onion, pancetta, carrot, celery, zucchini and garlic and cook, stirring, for 5-7 mins or until the onion softens and vegetables are tender. Add the tomato and wine. Bring to a simmer. Add chicken or vegetable stock and tomato paste and bring to a simmer. Cook, stirring occasionally, for 15 mins or until soup thickens slightly.
3. Tear half the bread into pieces and stir into the soup. Season. Divide the soup among serving bowls. Top with remaining bread and serve immediately.
Serve with basil pesto, oregano leaves and finely grated parmesan
Swap me: To make this recipe without alcohol, swap the wine for extra stock.
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