Amma’s Tuscan Soup & Kalamata Olive Bread

This week I’m sharing a guest post from my friend, Brooke. She put this beautiful post together for me in the fall, but I am just now posting it. You’ll be inspired by her lovely photos and warming recipes. I’ve enjoyed this soup in Brooke’s home and made it for my own family –– it is delicious. It feeds a crowd, making it perfect for hosting others in your home. Now I just need to try my hand at that gorgeous kalamata olive bread!

There is nothing quite as inviting as soup simmering on the stovetop and a loaf of homemade crusty bread rising in the oven. I sit here today, typing this up while the first autumn frost is visiting the foothills of Colorado. Soup weather has arrived, much to my eldest son’s delight! He is a boy after my own heart.

Today my little home has the gentle glow of overcast light as a flickering candle fills the air with its soft aroma, matching the soft light hanging over my little abode. It is the perfect day for a nourishing soup.

A Kinabrew family favorite

This soup has quickly become a family favorite and I would love to share it with you so your own family can enjoy it as much as we do. My mother-in-love, Denise, introduced this delicious soup to us years back. She made this Tuscan “wedding soup” years ago when she was catering a wedding.

Since then, we’ve called it Amma’s Tuscan Soup. “Amma” is what our boys fondly call both their grandmothers. This name is inspired by missionary Amy Carmichael, who was called Amma (mother) by the children she cared for in India.

Amma’s Tuscan Soup is great for company or for your family to enjoy over several days. To top it off, this hearty soup gets even more delicious as leftovers, truly! 

A bowlful of this soup is perfect with fresh parmesan sprinkled on top and served with a warm slice of crusty bread and even a small side salad, if desired. My Kalamata Olive Bread is easy, no-knead, and delicious. We thoroughly enjoy it here in our home!

Invite your kiddos into the kitchen

Let’s be more intentional to invite our children to be part of the process of making meals with us. It is a wonderful way to not only spend time with our precious ones but to also build those sweet memories together of cooking with mama. I love seeing excitement and enjoyment on my boys’ faces when we eat a meal they helped prepare. It makes it all the more enjoyable for them. 

There is a task for nearly any age if you get creative. If they are old enough, they can chop veggies. Almost any age can help toss ingredients into the pot and stir. Littles ones can pass you the needed veggies, or taste-test each edible morsel while passing it to you. Be creative and have fun.

I have to remind myself that making a meal doesn’t have to be a task on my mile-long “to do” list, but can be made into something fun and enjoyable. It’s okay if dinner is a little later than usual due to little ones helping. If we are having having fun and making memories, chances are we won’t worry about dinner being on schedule, but instead cherish the time spent together.

Grace your table with simple touches

As fancy as my table setting looks in these photos, I promise, it was so very simple to pull together. With a little intentionality, you can add beauty and warmth. Believe me, my table doesn’t always look this cozy and perfect and we end up eating with stacks of homeschool books and watercolors pushed off to the side.

I simply grabbed a few vintage brass candle holders from my collection, popped a few candle sticks into the candle holders, and placed my cutting board in the middle of the table for a homey touch. Then I strolled out to my backyard and cut the last of my Lady Claire roses and a few raspberry leaves that were turning into the prettiest rust tones. I also added a few autumn-red strawberry leaves for good measure. I slipped these into a crystal bud vase, set it on the table and voila! A few short minutes and table was set for a cozy family meal.     

Savor the tangible things

There is nothing quite like getting a handwritten recipe passed down from generation to generation. Maybe these little cards will be an heirloom someday, maybe not. Even thought I am sharing this recipe online, I wanted to share this extra touch of homeyness.

I hope your family loves our Amma’s Tuscan Soup and Kalamata Olive Bread as much as we do.
Enjoy!

Amma’s Tuscan Soup

Brooke Kinabrew

This hearty, Italian-inspired soup is full of rich flavors. A Kinabrew family favorite, it is straight from Amma’s kitchen and perfectly comforting on a cold day.

Print Recipe Pin Recipe

Servings 15

Ingredients

  

• 2 pounds sweet Italian sausage
• 3 carrots, peeled and chopped
• 1 onion, chopped
• 4 cloves garlic, crushed or diced
• 3 quarts chicken broth
• 2 14.5 oz cans diced tomatoes, undrained
• 2 15 oz cans cannellini beans, drained and rinsed
• 1 tablespoon dried basil
• 1 pound whole wheat pasta shells uncooked
• 8 ounces fresh spinach

Instructions

 

• Brown sausage on medium heat in a soup pot. Crumble sausage as you brown it. 
• Once sausage is fully cooked, add carrots, onions, and garlic. Sauté until tender, about 7 minutes.
• Add chicken broth, canned tomatoes, beans, pasta, and basil to your soup pot.
• Bring soup boil over high heat then reduce to a simmer. Cover and cook for about 7 minutes, until pasta is fully cooked.
• Stir in spinach 5-10 minutes before serving.
• Add salt and pepper to taste. Garnish with freshly grated parmesan and serve.

Notes

This recipe makes a lot of soup! You can half this recipe or plan to freeze what you won’t eat within a few days.

If you are planning to freeze some soup for later, set aside a portion of soup to freeze before adding the pasta. When you thaw and reheat your soup, add your uncooked pasta shells at that time.

Kalamata Olive Bread

Brooke Kinabrew

This Mediterranean Kalamata Olive Bread is baked in Dutch oven for a flavorful loaf with a rustic, crackling crust. It is the easiest no-knead bread recipe with kalamata olives generously folded in. Topped with a bit of butter, this bread doesn't last long in our home!

Print Recipe Pin Recipe

Servings 10

Ingredients

  

• ¾ teaspoon active dry yeast
• 1 ½ cups lukewarm water
• 2 teaspoons salt
• 2 cups bread flour
• 1 cup kalamata olives, chopped

Instructions

 

• In a medium bowl, combine the yeast and the warm water. Cover with plastic or a kitchen towel and let proof for at least 5 minutes.
• In the bowl of a stand mixer, add salt and bread flour. Using the paddle attachment, mix on low speed until just combined.
• Add yeast and water mixture. Mix on low until a shaggy dough forms. Cover bowl with plastic and let dough rise at a warm place for 10 to 24 hours. Inside the microwave – turned off! – is a handy place. (See notes below)
• Preheat oven to 450 degrees. Place a 4-quart Dutch oven into preheated oven, without lid, for 30 minutes.
• Turn the dough onto a floured surface and roughly press dough into a flat rectangle. Sprinkle 1/3 of the chopped olives on top and fold the dough once, hiding the olives and pressing down again to form another flat shape. Repeat this step two more times using the remaining olives.
• With floured hands, shape dough into a ball. Cover dough loosely with plastic wrap. Let dough rest for at least 30 minutes (1-2 hours is ideal) until doubled in size, while your Dutch oven preheats.
• Once the Dutch oven has preheated for at least 30 minutes, transfer dough ball to Dutch oven. Cover with lid and bake for 30 minutes at 450 degrees. Then remove the lid and allow bread to bake uncovered for another 15 minutes, or until crust is golden brown.
• Remove from oven and transfer to a wire rack. Allow bread to cool completely before slicing.

Notes

Allowing the dough rest for a longer stretch of time improves the flavor and texture, as this gives the yeast time to take care of both leavening and kneading. However, if you’re in a hurry, simply use a whole package of yeast and you can cut down the first rising time to about 6 hours.