Success! This recipe has been added to your Saved recipes.
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
This 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 meal
Add a soft poached egg to the soup and you can make a complete meal out of it.