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Bread Soup: Panada


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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