1/2 Recipe Bean and Vegetable
-Soup
2 c Dried dayold bread (2-3c):
-like a, cut in 1″ cubes
Nutty unsweetened whole
-wheat bread, with crusts
-(Italian) or a sourdough or
-a Tuscan bread or a country
-French bread
4 ts 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.
Yield: 4 servings
Yields
4 Servings