Italian Peasant Bread Soup

Italian Peasant Bread Soup

"Warm up to the delicious, nutritious taste of Italian Peasant Soup. With all the calcium of eight ounces of milk in just two slices of Wonder Classic White Bread, this soup is not only good, it's good for you, too."
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1 h servings 191 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 191 kcal
  • 10%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 636 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 275 degrees F. Cut bread into 3 strips; cut each strip into thirds, making 9 cubes. Place bread cubes in a single layer on a baking sheet. Bake 15 minutes or until very crisp. Set bread aside to cool.
  2. Heat olive oil in a Dutch oven. Add onion, carrot, celery and garlic. Cook, stirring occasionally, until vegetables are quite tender, about 8 to 10 minutes.
  3. Stir in remaining ingredients, except crisp bread cubes and Parmesan cheese. Heat to a boil, reduce heat and simmer 25 to 30 minutes.
  4. To serve, ladle soup into individual serving bowls and top each with crisp bread cubes. Top with shredded Parmesan cheese. Serve immediately.


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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...

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