Autumn Tuscan Bread Soup

Warm up with a hearty soup similar to a Tuscan Ribollita. Our version stars fall’s harvest veggies, bread crumbs and nutty parmesan cheese for added delicious depth in flavor.

Wisconsin Cheese Autumn Tuscan Bread Soup Recipe
Active Time
55 Minutes



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Parmesan can be used in this recipe.


  1. Sauté the onion, carrots and celery in olive oil in a Dutch oven over medium-high heat for 3-5 minutes or until crisp-tender. Reduce heat to medium. Add garlic and red pepper flakes; cook and stir for 1 minute longer.
  2. Stir in the chicken stock, squash, potato, reserved American Grana® rind and bay leaf. Bring to a boil. Reduce heat to low. Simmer, uncovered, for 15 minutes, stirring occasionally.
  3. Add beans and kale; simmer for 10-15 minutes longer or until the squash, potato and carrots are tender. Stir in bread crumbs and lemon zest. Season with salt and pepper to taste. Remove bay leaf.
  4. Ladle soup into serving bowls. Top with grated American Grana®. Save any leftover American Grana® for a different recipe.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

American Grana® is a premium parmesan cheese that is aged a minimum of 18 months on wooden shelves in special caves. During this process, the cheese wheels are turned by hand to develop its deep nutty flavor and granular texture.

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