Bread Soup: Panada Recipe

Name: Bread Soup: Panada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chopped fresh herbs, including rosemary, thyme, basil, sage, arugula, and parsley, plus more, for garnish; 2 zucchini, coarsely chopped; 1/2 pound fresh green beans, cut into 1-inch lengths; 1 pound potatoes, peeled and cut into chunks; 2 ripe tomatoes, peeled and coarsely chopped, or 1 1/2 cups canned tomatoes; 1 clove garlic, peeled and crushed; 1 white onion, coarsely chopped; Salt and pepper; 2 (1-inch) slices country bread, crusts removed and cut into 3/4-inch cubes; 1/2 small dried hot chile pepper; 1/2 cup extra-virgin olive oil

Servings: persons

1/2 cup chopped fresh herbs, including rosemary, thyme, basil, sage, arugula, and parsley, plus more, for garnish
2 zucchini, coarsely chopped
1/2 pound fresh green beans, cut into 1-inch lengths
1 pound potatoes, peeled and cut into chunks
2 ripe tomatoes, peeled and coarsely chopped, or 1 1/2 cups canned tomatoes
1 clove garlic, peeled and crushed
1 white onion, coarsely chopped
Salt and pepper
2 (1-inch) slices country bread, crusts removed and cut into 3/4-inch cubes
1/2 small dried hot chile pepper
1/2 cup 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 salt, to taste, and bring to a simmer over high heat.
3
Reduce the heat to medium-low and cook, covered, until the potatoes are tender, about 20 to 30 minutes.
4
Soak the bread briefly in water, then squeeze to get rid of excess liquid.
5
Crumble soaked bread and add to soup, along with chile pepper.
6
Cook, stirring with a wooden spoon, until the bread has broken down and thickened the soup, about 10 minutes longer.
7
Season with salt and pepper, to taste.
8
Serve immediately, topped with olive oil and fresh green herbs.

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup chopped fresh herbs, including rosemary, thyme, basil, sage, arugula, and parsley, plus more, for garnish, 2 zucchini, coarsely chopped, 1/2 pound fresh green beans, cut into 1-inch lengths, 1 pound potatoes, peeled and cut into chunks, and more.

Yes, Bread Soup: Panada falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bread Soup: Panada

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