Tuscan Soup Recipe from ThriftyTuscany.com

The following Tuscan soup recipe is a very ancient one. It deepens its roots in the poorest culinary tradition of land laborers, those who had the least in society, but had to work the most. Therefore the soup is very simple, with humble ingredients, but very healthy. To have an idea of how poor its origins are, it suffices to think that instead of the stock the original recipe included water and butter. Nevertheless, it is a hearty soup, and a good tasting one also. The cooking time is relatively short, just 20 minutes, making it the ideal choice to have a readily available dinner.

The ingredients of this recipe are for 4 people: 10 leeks, 50 grams of butter, one liter of stock (meat or vegetable), olive oil, salt, pepper, 1 teaspoon of minced parsley (better if fresh, and 8 slices of toasted spongy bread (Tuscan bread).

Preparation:

Cut the white part of the leeks into thin rounds. Get a medium large pan and set the oil and butter inside, and saute the leeks over medium heat. Once they are golden, add the stock and let cook for twenty minutes after boiling point. Now set the toasted bread at the bottom of soup bowls, then pour the soup on top, sprinkle with black pepper and the parsley and serve.

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