Bread, bean and vegetable soup, second time around (mf)

Yield: 4 Servings

Measure Ingredient
½ Recipe Bean and Vegetable Soup
2 cups Dried dayold bread (2-3c): like a, cut in 1" cubes
Nutty unsweetened whole wheat bread, with crusts (Italian) or a sourdough or a Tuscan bread or a country French bread
4 teaspoons Extra virgin olive oil
Salt and freshly ground black pepper
Freshly grated Parmesan or Pecorino Romano, for garnish

Bring leftover soup to a boil. Add diced bread and cook, stirring on occasion, for 10 minutes or until soup is thick and porridgelike. Adjust the seasoning and ladle out. Drizzle with olive oil and dust with more cheese if you like.

Yield: 4 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved NOTES : Soups, Beans & Legumes Posted to MC-Recipe Digest V1 #321 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6746 From: Gail Shermeyer <4paws@...> Date: Fri, 29 Nov 1996 21:23:56 -0500

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