Tuscan Bread Soup

• 6 ounces country bread, torn into 1-inch pieces (3 cups)
• 2 tablespoons olive oil
• 1 large onion, cut into 1/4-inch pieces
• 3 carrots, halved lengthwise and cut crosswise into 1/4-inch-thick pieces
• 2 celery stalks, cut into 1/4-inch-thick pieces
• 4 garlic cloves, crushed
• Coarse salt and freshly ground pepper
• 1 tablespoon tomato paste
• 1/2 head napa cabbage, halved lengthwise, cored, and thinly sliced crosswise (6 cups)
• 2 cans (14 1/2 ounces each) low-sodium chicken broth
• 2 cups water
• 1 cup loosely packed fresh flat-leaf parsley leaves

1. Preheat oven to 300F.
2. Spread bread pieces in a single layer on a rimmed baking sheet.
3. Bake until dry, tossing halfway through, about 15 minutes.
4. Remove from oven.
5. Heat oil in a large pot over medium-high.
6. Add onion, carrots, celery, and garlic; season with salt and pepper.
7. Cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes.
8. Stir in tomato paste; cook, stirring, 1 minute.
9. Add cabbage, chicken broth, the water, and toasted bread.
10. Simmer over medium heat until soup is thickened, 15 to 20 minutes.
11. Season with salt and pepper, and stir in parsley.
12. To serve, ladle soup into bowls.

country bread, olive oil, onion, carrots, celery stalks, garlic, salt, tomato paste, cabbage, chicken broth, water, parsley

Taken from www.epicurious.com/recipes/food/views/tuscan-bread-soup-387915 (may not work)