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Receta Bread, Bean And Vegetable Soup, Second Time Around

Name: Bread, Bean And Vegetable Soup, Second Time Around
Ingredients: 1/2 x Recipe Bean and Vegetable Soup; 2 c. Dry dayold bread (2-3c): like a, cut in 1" cubes Nutty unsweetened whole wheat bread, with crusts (Italian) or possibly a sourdough or possibly a Tuscan bread or possibly a country French bread; 4 tsp Extra virgin extra virgin olive oil Salt and freshly grnd black pepper Freshly grated Parmesan or possibly Pecorino Romano, for garnish

de Global Cookbook

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Ingredientes

1/2 x Recipe Bean and Vegetable Soup
2 c. Dry dayold bread (2-3c): like a, cut in 1" cubes Nutty unsweetened whole wheat bread, with crusts (Italian) or possibly a sourdough or possibly a Tuscan bread or possibly a country French bread
4 tsp Extra virgin extra virgin olive oil Salt and freshly grnd black pepper Freshly grated Parmesan or possibly Pecorino Romano, for garnish

Direcciones

Bring leftover soup to a boil. Add in diced bread and cook, stirring on occasion, for 10 min or possibly till soup is thick and porridgelike. Adjust the seasoning and ladle out. Drizzle with extra virgin olive oil and dust with more cheese if desired.
Yield: 4 servings
NOTES : Soups, Beans & Legumes