Recipe - Bread Bean And Vegetable Soup Second Time Around (Mf)

One half Recipe Bean and Vegetable
Soup
2 cup Dried dayold bread (23c):
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 teaspoon Extra virgin olive oil
Salt and freshly ground
black pepper
Freshly grated Parmesan or
Pecorino Romano, for
garnish

Bring leftover soup to a boil. Add minced 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 MCRecipe 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