Food > Recipe Directory > Bread Soup (Zuppa di Pane)
Bread Soup (Zuppa di Pane) Recipe
Bread Soup (Zuppa di Pane)
This simple soup makes any cook look like a chef. The variations on the minestrone theme are endless, and it really works for a fridge-clean day -- or a day when someone forgot to shop. The key is the drizzle of olive oil at the end and the raw herbs on top -- the combination adds a remarkably fresh bite to literally anything.
Ingredients
- 1-½ cup chopped mixed fresh herbs, such as marjoram, thyme, basil, mint, Italian parsley
- 2 medium zucchini, cut into ½-inch dice
- 8 oz green beans, tops and tails removed and cut into 1-inch lengths
- 1 lb russet potato, peeled and cut into 1-inch chunks
- 2 ripe tomatoes, peeled and coarsely chopped
- 1 Spanish onion, cut into 1/4-inch dice
- 1 clove garlic, crushed
- 8 cups cold water
- salt
- Two 1-inch-thick slices thick Italian peasant bread, crusts removed
- 1/2 small dried hot chile pepper or 1 teaspoon hot red pepper flakes
- Freshly ground black pepper
- ½ cup extra-virgin olive oil
Preparation
1. In a large pot, combine 1 cup of the herbs, the 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.
2. Meanwhile, soak the bread briefly in water to cover, then squeeze to get rid of excess liquid.
3. 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 to taste.
4. Ladle the soup into bowls, drizzle with the olive oil, and sprinkle with the remaining 1/2 cup chopped herbs.
2. Meanwhile, soak the bread briefly in water to cover, then squeeze to get rid of excess liquid.
3. 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 to taste.
4. Ladle the soup into bowls, drizzle with the olive oil, and sprinkle with the remaining 1/2 cup chopped herbs.
- Serving(s)
- 6
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