Lovely Leftovers

Image ~ Howard Petrella

With a bounty of

gorgeous, rustic, artisanal

bread leftovers like this, what’s a girl to do?

Make bread soup, of course!

Growing up, little went to waste

at our house.  In this

day and age, who has money

to burn?

And here’s what I love about this soup, not only does it make

beautiful use of day old bread; most of the

other ingredients are either in my garden, pantry or


So you can make it on a

whim. I pluck fresh rosemary and basil from the garden and

if I’m lucky, a few homegrown


I always have shallots &


tomato paste


chicken stock in my pantry

and pancetta is a staple in my freezer. Leave the pancetta out, if

you want but it gives the soup, a delicious,

hearty richness.

* * *


1.5 pounds of ripe tomatoes, peeled, seeded and chopped

(Strain the tomato juice and reserve)

3 cups low sodium organic chicken stock

1 cup of water if soup is too thick

2 Tablespoons concentrated tomato paste

4 slices of pancetta, diced

1 tablespoon finely chopped rosemary

a handful of fresh basil, torn

1 clove of garlic chopped

2 shallots chopped

1/3 cup olive oil (a little more for drizzling)

4 thick slices of day old bread, sliced

and then torn into chunks,

shavings of fresh parmigiano-reggiano

Directions ~

Sauté the diced pancetta until crispy and

remove from pan to drain on a paper towel.

Add half of the olive oil along with the shallots and then the garlic.

Cook until the shallots are translucent…don’t let the garlic burn!

Toss in the chopped tomatoes plus reserved juice, chicken stock & rosemary,

simmering for 5 to 10 minutes until the tomatoes start falling apart.

Add the torn bread chunks and stir.

Cook until the bread starts to dissolve in the soup

add the basil leaves and salt and pepper to taste.

Top with thick shavings of parm and a drizzle of olive oil.

I love that old waste not want not


My leftovers, have never looked so