Recipe for Bread, Bean and Vegetable Soup, Second Time Around

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
1/2 x	Recipe Bean and Vegetable Soup
2 cup	Dried dayold bread (2-3c): 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 tsp	Extra virgin olive oil
	Salt and freshly ground black pepper

Instructions:

Instructions: Bring leftover soup to a boil. Add diced 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

NOTES : Soups, Beans & Legumes

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