Bread and Zucchini Soup

    40 minutes

    This is a classic Italian zucchini soup recipe that allows you to use up stale bread. It is simple and delicious.

    3 people made this

    Serves: 4 

    • 1 onion, sliced
    • 2 stalks celery, sliced
    • 3 tablespoons extra virgin olive oil
    • salt and pepper, to taste
    • 2 carrots, sliced
    • 2 zucchini, sliced
    • 400g stale bread, torn up
    • 1 tablespoon tomato paste
    • 2 cups (500ml) chicken stock
    • 1 handful fresh basil, sliced
    • grated Parmesan, to taste

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. In a saucepan over medium heat, soften the onion and celery in olive oil and a pinch of salt. Add carrots and zucchini and cook 10-15 minutes, until tender but still slightly crunchy. Season to taste.
    2. Stir in the bread and cook 2-3 minutes. Stir in the tomato paste and stock. Bring to a boil then reduce heat. Simmer 10 minutes, stirring occasionally.
    3. Transfer to bowls and garnish with basil and cheese.

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    Reviews in English (1)


    Miles too much bread, had to add 1000ml of stock extra and still turned out like porridge, what a waste of vegetables!!!!  -  31 Aug 2015  (Review from Allrecipes UK & Ireland)