Bread, Bean and Vegetable Soup, Second Time Around (Michele Urvater) Recipe
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Ingredients:
- 2 to 3 cups dayold dried good quality bread such as a nutty unsweetened whole wheat bread (italian) or a sourdough or a tuscan bread or a country french bread, cut into 1inch chunks, crusts left on
Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 43.58 Kcal (182 kJ) | ||
| Calories from fat | 44.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.93g | 8% | |
|---|---|---|---|
| Sodium | 0.1mg | 0% | |
| Potassium | 0.05mg | 0% | |
| Amount Per 100 g | |||
| Calories | 884 Kcal (3701 kJ) | ||
| Calories from fat | 900 Kcal | ||
| % Daily Value* | |||
| Total Fat | 100g | 8% | |
|---|---|---|---|
| Sodium | 2mg | 0% | |
| Potassium | 1mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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