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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Bread Soup: Panada

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions