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.
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.
Add a soft poached egg to the soup and you can make a complete meal out of it.
Miles too much bread, had to add 1000ml of stock extra and still turned out like porridge, what a waste of vegetables!!!! - 31 Aug 2015