Recipe courtesy of Michele Urvater

Bread, Bean and Vegetable Soup, Second Time Around

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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 servings
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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 1 inch chunks, crusts left on

4 teaspoons extra virgin olive oil

Salt and freshly ground black pepper

Freshly grated Parmesan or Pecorino Romano for garnish


  1. 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.