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DV Home Cooking: Warm Up With Waccabuc Resident's Tuscan Bread Soup

Jacqueline Ruby of Waccabuc, N.Y. loves cooking.
Jacqueline Ruby of Waccabuc, N.Y. loves cooking. Photo Credit: Submitted

WACCABUC, N.Y. -- DV Home Cooking is a new series devoted to readers and their recipes. All we ask is that you're a home cook, not a professional chef. Got a favorite dish you want to share? Send it, along with the story behind it, to

Home Co ok: Jacqueline Ruby, Waccabuc, N.Y.

While traveling throughout Italy, I kept trying all kinds of bread soup. The soups were made with beef, vegetables or tomatoes. My favorite was in Tuscany. I was sitting in a small village and just loved this soup. I could not wait to get home to try replicating it myself. This is a hearty recipe, perfect for a chilly day.

Recipe: Pane Al Pomodoro Zuppa (Tuscan Bread Soup)


  • 3 Tbl. extra-virgin olive oil
  • 3 Tbl. finely chopped fennel
  • 3 garlic cloves thinly sliced
  • ½ onion finely chopped
  • 2 cans of plum tomatoes, roughly chopped
  • 1 cup torn basil
  • 4 cups chicken broth
  • 1 teaspoon chopped parsley
  • Salt and pepper
  • Pinch of ground nutmeg and oregano
  • 1 lb. of day old Italian peasant bread (torn in one-inch pieces)
  • 3 Tbl. grated Parmigiano-Reggiano cheese
  • Heat olive oil and sauté fennel, garlic and onion for three minutes.
  • Add chopped plum tomatoes and their juices and bring to a boil.
  • Using a wooden spoon, add the cubes of break chunks and add the chicken broth.
  • Season with salt and pepper, oregano and pinch of nutmeg.
  • Stir in cheese and simmer about 30 minutes. Add chopped basil and parsley.

Note: When the soup is finished, you can add a thin slice of mozzarella. This finishes the dish.

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