Twice-Cooked Tuscan Bread Soup

Preparation info
  • Serves


    , Twice
    • Difficulty


Appears in
Italian Comfort Food

By The Editors of Saveur

Published 2015

  • About

This is one of Tuscany’s most famous culinary improvisations: An attempt to stretch classic minestrone soup by adding bread resulted in a brand-new classic. When freshly made, this is a hearty yet brothy soup; when reheated the next day, it thickens to a flavorful, porridge-like stew. Zolfini beans, a pale yellow heirloom variety, may be hard to find; cannellini beans make a fine substitute.