Bread, Bean And Vegetable Soup, Second Time Around Recipe
Servings: 4
Ingredients
- 1/2 x Recipe Bean and Vegetable Soup
- 2 c. Dry dayold bread (2-3c): like a, cut in 1" cubes Nutty unsweetened whole wheat bread, with crusts (Italian) or possibly a sourdough or possibly a Tuscan bread or possibly a country French bread
- 4 tsp Extra virgin extra virgin olive oil Salt and freshly grnd black pepper Freshly grated Parmesan or possibly Pecorino Romano, for garnish
Directions
- Bring leftover soup to a boil. Add in diced bread and cook, stirring on occasion, for 10 min or possibly till soup is thick and porridgelike. Adjust the seasoning and ladle out. Drizzle with extra virgin olive oil and dust with more cheese if desired.
- Yield: 4 servings
- NOTES : Soups, Beans & Legumes
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