Bread Soup

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1 1/2   cup chopped mixed fresh herbs, such as marjoram, thyme, basil, mint, arugula, and Italian parsley
2   medium zucchini, cut into 1/2 inch dice    
8   ounces green beans, tops and tails removed and cut into 1-inch lengths    
1   pound Russet potatoes, peeled and cut into 1-inch chunks    
2   ripe tomatoes, peeled and coarsely chopped   
1   Spanish onion, cut into 1/2-inch dice    
1   teaspoon red pepper flakes   
1   clove garlic, crushed    
  Coarse salt    
Two  (1-inch) thick slices thick Italian peasant bread, torn into small pieces    
  Freshly ground black pepper    
1/2   cup extra-virgin olive oil 

  1.   In a large pot, combine 1 cup of the herbs, zucchini, green beans, potatoes, tomatoes, onion, pepper flakes, garlic, and 8 cups of cold water. Add salt and bring to a boil over high heat. Reduce heat to medium-low and cook, covered, until the potatoes are tender, 20 to 25 minutes. 
  2.   Add bread, and cook, stirring, with a wooden spoon, until the bread has broken down and thickened the soup, about 10 minutes. Stir in remaining ½ cup herbs; season with salt and pepper. 
  3.   Ladle soup into bowls and drizzle with olive oil. Serve immediately.  Serves 6.

Note: Recipe courtesy of Mario Battali.
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