Bread Soup - {Panada)

Recipe Ingredients

1/2 cup	73g / 2.6oz	Chopped fresh herbs - more for garnish
		= (including parsley, thyme, sage,
		Basil, arugula, and rosemary)
2		Zucchini - coarsely chopped
1/2 lb	227g / 8oz	Fresh green beans - cut 1" lengths
1 lb	454g / 16oz	Potatoes - peeled, and
		Cut into chunks
2		Ripe tomatoes - peeled, and
		Coarsely chopped
		= (or 1 1/2 cups canned tomatoes)
1		Garlic clove - peeled, crushed
1		White onion - coarsely chopped
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Country bread, 1" thick - crusts removed,
		And cut into 3/4" cubes
1/2		Dried hot chile pepper (small)
1/2 cup	118ml	Extra-virgin olive oil

Recipe Instructions

In a stockpot, combine the herbs, zucchini, green beans, potatoes, tomatoes, garlic, and onion and cover with water. Add salt, to taste, and bring to a simmer over high heat. Reduce the heat to medium-low and cook, covered, until the potatoes are tender, about 20 to 30 minutes.

Soak the bread briefly in water, then squeeze to get rid of excess liquid. Crumble soaked bread and add to soup, along with chile pepper. Cook, stirring with a wooden spoon, until the bread has broken down and thickened the soup, about 10 minutes longer. Season with salt and pepper, to taste. Serve immediately, topped with olive oil and fresh green herbs.

This recipe yields 6 to 8 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2E05) - from the TV FOOD NETWORK

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