Bread Soup (Panada) Recipe

• 1/2 c. minced fresh herbs more for garnish (including parsley, thyme, sage, basil, arugula, and rosemary)
• 2 x zucchini coarsely minced
• 1/2 lb fresh green beans cut 1" lengths
• 1 lb potatoes peeled, and cut into chunks
• 2 x ripe tomatoes peeled, and coarsely minced (or possibly 1 1/2 c. canned tomatoes)
• 1 x garlic clove peeled, crushed
• 1 x white onion coarsely minced Salt to taste Freshly-grnd black pepper to taste
• 2 slc country bread, 1" thick crusts removed, and cut into 3/4" cubes
• 1/2 sm dry warm chile pepper
• 1/2 c. extra-virgin extra virgin olive oil

1. In a stockpot, combine the herbs, zucchini, green beans, potatoes, tomatoes, garlic, and onion and cover with water.
2. Add in salt, to taste, and bring to a simmer over high heat.
3. Reduce the heat to medium-low and cook, covered, till the potatoes are tender, about 20 to 30 min.
4. Soak the bread briefly in water, then squeeze to get rid of excess liquid.
5. Crumble soaked bread and add in to soup, along with chile pepper.
6. Cook, stirring with a wooden spoon, till the bread has broken down and thickened the soup, about 10 min longer.
7. Season with salt and pepper, to taste.
8. Serve immediately, topped with extra virgin olive oil and fresh green herbs.
9. This recipe yields 6 to 8 servings.

herbs, zucchini, green beans, potatoes, tomatoes, garlic, white onion, country bread, pepper, extravirgin extra virgin olive oil

Taken from cookeatshare.com/recipes/bread-soup-panada-91675 (may not work)