Panko is a nutritious soup, an Italian classic that comes together when your pantry seems completely empty. This recipe turns stale bread and a few basic vegetables into a hearty meal, and its simple preparation makes it the perfect meal for busy weeks. The recipe is easily adapted to whatever ingredients you have on hand.
Required:
- 450 g stale bread with crust
- 1 liter of vegetable broth, plus more if needed
- 2 tablespoons olive oil, plus more for serving
- 1 small onion, finely chopped
- 1 carrot, peeled and finely chopped
- 1 large stalk of celery, finely chopped
- 1 large clove of garlic, finely chopped
- 1 teaspoon finely chopped fresh rosemary
- 30 g grated pecorino romano
- Salt, as needed
- Chopped fresh parsley, for decoration if desired
Note: If you don't have stale bread, you can dry it in the oven at 160°C for 5 to 10 minutes.
Preparation: Cut the bread into 2,5 cm cubes. Place the cubes in a large bowl and add 250 ml of the stock to spread evenly over the bread. Set aside to soften. Heat the oil in a large bowl over medium heat. Add the onion, carrot and celery. Cook, stirring frequently, until the vegetables are tender, 8 to 10 minutes. Add the garlic and rosemary and cook, stirring constantly, until fragrant, about 30 seconds. Add the softened bread and the remaining stock to the bowl. Bring to a boil over medium heat, then reduce the heat. Cook, stirring occasionally and gently breaking up the bread cubes with a wooden spoon, until the bread is falling apart and the vegetables are tender, 10 to 15 minutes. Add more stock if necessary to achieve the desired consistency. Remove the pan from the heat, then add the Pecorino Romano cheese. Taste and adjust the salt if necessary. Divide the soup evenly among 4 bowls. Garnish with additional Pecorino cheese and parsley, if desired. Drizzle with a little olive oil and serve. Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to a month.
