Italian Peasant Bread Soup Recipe Reviews - (Pg. 1)
Reviewed: Mar. 7, 2010
This is a great, easy recipe - thanks. I only modified it a bit. I used oregano infused oil to cook the onion, some chopped shallot and minced garlic with spices first - oregano, thyme, rosemary. Then I added the carrots, celery and parsnip. If you prefer, you could use chopped celery root instead of celery. I used organic fire roasted diced toms, 3 c of veggie juice and 1 c of water. I also added some ground flax for extra nutrients and thickness. While the soup was simmering, I coated boneless chicken breasts with the oregano oil and roasted them. At the end, I shredded the chicken and added it. The fresh basil is a great addition. I didn't have the flat leaf parsley so I left it out. I used whole grain bread for the croutons, and sprinkled on a 3 cheese blend before serving. A nice thick, hearty soup for those chilly days. Will definitely make this again!
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