Bread, Bean and Vegetable Soup, Second Time Around
- Half of recipe above
- 2 to 3 cups dayold dried good quality bread such as a nutty unsweetened whole wheat bread (Italian) or a sourdough or a Tuscan bread or a country French bread, cut into 1inch chunks, crusts left on
- 4 teaspoons extra virgin olive oil
- Salt and freshly ground black pepper
- Freshly grated Parmesan or Pecorino Romano for garnish
Bring leftover soup to a boil. Add diced bread and cook, stirring on occasion, for 10 minutes or until soup is thick and porridgelike. Adjust the seasoning and ladle out. Drizzle with olive oil and dust with more cheese if you like.
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