Twice cooked bread and vegetable soup

MAKES 6 SERVINGS

1 rosemary sprig

2 strips orange peel, 2½ inches long and 1 inch wide

4 thyme sprigs

10 whole black peppercorns

2 tablespoons olive oil

1 carrot, finely diced

1 red onion, finely diced

2 ribs celery, finely diced

½ cup cauliflower florets, diced

1½ cups cabbage, shredded

1 leek, washed and diced (white part only)

1 Yukon Gold potato, peeled and diced

1/4 cup canned white beans, such as cannellini

1 (14.5-ounce) can tomatoes, crushed

1 quart chicken broth

Kosher or sea salt and black pepper, to taste

1 (16-ounce) loaf peasant bread, diced

Olive oil, for frying and drizzling

Prepare the bouquet garni by placing all of the ingredients in a piece of cheesecloth. Tie the cheesecloth.

In a soup pot over high flame add the olive oil and all the vegetables. Season with salt and pepper. Stirring occasionally, cook until vegetables are semi-soft. Add the white beans and the crushed tomatoes with their juices. Cook three minutes and then add the chicken broth. Season with pepper and about 1 teaspoon of salt, and add the bouquet garni. Bring to a boil and then bring down to a simmer for 1 hour. Remove from heat and let rest overnight in a refrigerator.

The next day, preheat oven to 350 degrees. Place cubed bread on a large baking sheet and place in the oven until crouton-like, about 10 minutes.

Bring the soup to a boil. Stirring constantly, add all the bread until the soup becomes very thick and stuffing-like. Turn off flame and set aside. In a nonstick saute pan, heat about 1 tablespoon of olive oil. When it's sizzling, add about 1 cup of bread soup. Brown on both sides, working in batches and adding more oil as the next one begins. Serve immediately, drizzled with additional olive oil, if desired.

Adapted from Tony Priolo,

Piccolo Sogno

Nutrition facts per serving: 336 calories, 8 g fat, 1 g saturated fat, 0 mg cholesterol, 57 g carbohydrates, 11 g protein, 990 mg sodium, 10 g fiber