Recipes

Bread Soup

ingredients

1 1/2 cup chopped mixed fresh herbs (i.e. marjoram, thyme, basil, mint, arugula, parsley, tarragon)
2 med zucchini
8oz green beans
1lb russett potatoes
2 ripe tomatoes (peeled OK)
1 spanish onion
1 clove garlic
8 cups cold water
salyt
2 1in thick slices italian peasant bread, crust removed
1tsp red pepper flakes
black pepper
1/2 cup olive oil

cut zucchini into 1/2 inch dice
remove tops and tails of green beans and cut into 1in sections
peel and coarsely chop tomatoes
cut onion into 1/4 inch dice
crush garlic clove
in a large pot, combine 1 cup of herbs, succhini, green beans, potatoes, tomatoes, onion, garlic, cold water. Add salt to taste and bring to a boil over high heat. Reduce to medium-low heat and cook until potatoes are tender, abt 20–25 min.
Meanwhile, soak bread briefly in water to cover, then squeeze to get rid of excess liquid
Crumble bread and add it to the soup along with the chili pepper. Cook, stirring with wood spoon, until bread has broken down and thickened into the soup, abt 10 min. Season w/ salt and pepper to taste.
Ladle soup into bowls, drizzle with olive oil, and sprinkle with remaining 1/2 cup chopped herbs