This hearty vegetable bread soup is the perfect winter meal for days when you need something hot to warm you up. Packed with vegetables, beans, and bread this is truly a meal in one pot. The best part is this soup makes even better leftovers or make a large batch to freeze and store in an airtight container for 6-8 months.
3 Tbsp Black Pepper Olive Oil
1 Shallot, diced
3 Celery Stalks, chopped
2 Medium Carrots
3 Cloves Garlic
2 TbspWhite Truffle Balsamic Vinegar
3 Tomatoes, chopped
1 Head Kale, large chop
8 cups chicken stock
¼ cupWild Garlic Dried Herb Blend
2 14.5oz Cans Northern White Beans
½ Loaf Pain le Vain
2 teaspoonsBlack Truffle Sea Salt
½ cup Parmesan Cheese, finely grated.
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