Bread Soup

Bread Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Bread Soup

  • C chopped mix fresh herbs, marjoram, thyme, basil, mint, augula and parsley

  • 2

    medium zucchini, cut into ½ dice

  • 1

    lb russet potatoes, but into 1 inch chunks

  • 8

    oz green beans, tops and tails removed and cut into 1 inch lengths

  • 2

    ripe tomatoes, peeled and coarsely chopped

  • 1

    onion diced

  • 1

    clove garlic, crushed

  • 8

    C cold water

  • Salt

  • 2

    1-inch thick sliced Italian peasant bread, crusts removed

  • ½

    small dried hot chile pepper or 1 t hot red pepper flakes

  • Freshly ground black pepper

  • ½

    C olive oil

Directions

In a large pot, combine 1 cup of herbs, zucchini, green beans, potatoes, tomatoes onion, garlic, and cold water. Add salt to taste and bring to a boil over high heat. Reduce the heat to medium low and cook, covered, until the potatoes are tender, 20 to 25 minutes. Meanwhile, soak the break briefly in water to cover, then squeeze to get rid of the excess liquid. Crumble the bread and add it to the soup, along with the chile pepper. Cook, stirring with a wooden spoon, until the bread has broken down and thickened the soup, about 10 minutes. Season with salt and pepper. Ladle the soup into bowls, drizzle with the olive oil, and sprinkle with the remaining 1/2 C herbs.


Nutrition

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