Bread Soup (Panada) Recipe

1. 1

   In a stockpot, combine the herbs, zucchini, green beans, potatoes, tomatoes, garlic, and onion and cover with water.

2. 2

   Add in salt, to taste, and bring to a simmer over high heat.

3. 3

   Reduce the heat to medium-low and cook, covered, till the potatoes are tender, about 20 to 30 min.

4. 4

   Soak the bread briefly in water, then squeeze to get rid of excess liquid.

5. 5

   Crumble soaked bread and add in to soup, along with chile pepper.

6. 6

   Cook, stirring with a wooden spoon, till the bread has broken down and thickened the soup, about 10 min longer.

7. 7

   Season with salt and pepper, to taste.

8. 8

   Serve immediately, topped with extra virgin olive oil and fresh green herbs.

9. 9

   This recipe yields 6 to 8 servings.

No additional tips available.