| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
French |
Soups &, Stews |
4 |
Servings |
INGREDIENTS
| 1/2 |
|
Recipe Bean and Vegetable Soup |
| 2 |
c |
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 |
ts |
Extra virgin olive oil |
|
|
Salt and freshly ground black pepper |
|
|
Freshly grated Parmesan or Pecorino Romano, for garnish |
INSTRUCTIONS
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@netrax.net>
Date: Fri, 29 Nov 1996 21:23:56 -0500
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“God will ultimately have HIS way, not yours!”