Bread soup, also known as black cabbage and beans soup, it’s one of the most popular dish in Tuscany, during cold months, it is an old recipe, typical of farmers of all times, one of those dishes you could make each and every single day for months!
It wasn’t so typical at home when my grandma was a child, as her dad didin’t liked it too much, but it was extremely appreciated by her mum and all her family. She used to make it with black cabbage, but she loved it with chard too, as the soup flavour gained sweetness and softness.
Making this soup has been a dive into the past, back to the end of the Nineteenth century, because this white and blue soup tureen belongs to Tommaso and Adele, my grandma’s grandparents, who inherited it when they left the house where they used to live with Tommaso’s brothers and sisiters and Maria and Giuseppe, the oldest ancestors we can reach in my grandma’s memories.
I’ve been witness of a powerful stream of consciousness, where pepole life were told through their objects and trasures, while my grandmother was making this dish.
