Stale Bread, Part Three: Soup

Tomato-Bread Soup Recipe | Martha Stewart

This week is a double whammy of repurposing: you took your leftover bread and made Panzanella. Now, you take your leftover Panzanella and toss it in some veggie or chicken broth, throw in some combination of cannelini beans, chopped onions, canned tomatoes, zucchini, garlic, basil -- whatever you've got -- and presto: a delicious, bright, hearty soup! Salt and pepper to taste and drizzle some good olive on top.

(If you want to make this but don't have leftover panzanella -- just saute some onion in olive oil and throw chunks of leftover bread and the above ingredients in. Maybe a splash of balsamic vinegar too. It also works well with leftever garlic bread.)



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