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Quick Italian bread soup
This much beloved soup allows me to avoid wasting the bread which often lingers in my breadbox. It is my own simplified version of the much more labourious "ribollita", a classic Tuscan bread soup.
Ready in 40 mins
Ingredients
- 400g stale bread
- 2 carrots
- 2 courgettes
- 2 celery sticks
- 1 onion
- 12 basil leaves
- 3 tablespoons olive oil
- salt and pepper to taste
- 1 tablespoon tomato puree
- 500ml chicken stock
- grated Grana Padano or Parmigiano Reggiano
Not quite right? Check out these similar recipes!
Preparation method
Prep: 15 mins | Cook: 25 minsThis dish can be made any time of year if you just change the produce and herbs with the seasons. The basics (carrots, onion and celery) will stay the same, but the courgette and basil make a perfect summer match. Fennel and marjoram can be used in spring, kale and parsley in winter, and pumpkin and sage in autumn.
Completing the mealAdd a soft poached egg to the soup and you can make a complete meal out of it.
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