Minestra Di Pane Recipe: Easy Traditional Italian Soup

Minestra di Pane is a classic Italian bread soup that beautifully combines simple, humble ingredients into a heartwarming and flavorful dish. Originating from Tuscany, this recipe showcases the art of transforming stale bread into a comforting, rustic meal perfect for chilly evenings or whenever you crave a bowl of soulful goodness.

With its roots deeply embedded in the tradition of “cucina povera” or peasant cooking, Minestra di Pane is both economical and deeply satisfying.

What makes this dish so special is its ability to bring out the best in everyday pantry staples like stale bread, tomatoes, garlic, and aromatic herbs. The soup is luscious, thick, and packed with rich flavors, making it a perfect example of how simple ingredients can create something extraordinary.

Whether you’re a fan of Italian cuisine or looking to try a new, easy-to-make soup, this Minestra di Pane recipe will quickly become a favorite in your kitchen.

Why You’ll Love This Recipe

This Minestra di Pane recipe is the epitome of comfort food. It’s:

• Simple and budget-friendly: Uses pantry staples and leftover bread to create a delicious meal.
• Rich in flavor: Slow-simmered broth infused with garlic, tomatoes, and herbs.
• Versatile: Easy to customize with seasonal vegetables or your favorite greens.
• Hearty and filling: Perfect for a light lunch or a satisfying dinner.
• Easy to prepare: Minimal prep work makes it an ideal recipe for both beginners and seasoned cooks.

Ingredients

• 400g stale country-style bread, cut into cubes
• 4 cups vegetable broth (or chicken broth for non-vegetarian)
• 2 tbsp extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 400g canned crushed tomatoes
• 1 carrot, diced
• 1 celery stalk, diced
• 1 tsp fresh thyme (or ½ tsp dried thyme)
• 1 tsp fresh rosemary, chopped
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves for garnish
• Grated Parmesan cheese, for serving (optional)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Ladle
• Soup bowls

Instructions

1. Prepare the bread: If your bread isn’t already stale, dry it in a low oven (about 150°C/300°F) for 10-15 minutes until firm but not browned. Cut into roughly 1-inch cubes and set aside.
2. Sauté the aromatics: Heat the olive oil in your pot over medium heat. Add the finely chopped onion, carrot, and celery. Cook gently, stirring often, until softened but not browned, about 7-8 minutes.
3. Add garlic and herbs: Stir in the minced garlic, rosemary, and thyme. Cook for another 1-2 minutes until fragrant.
4. Incorporate tomatoes: Pour in the crushed tomatoes and stir well. Let the mixture simmer for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
5. Add broth and bread: Pour in the vegetable broth and bring the soup to a gentle boil. Lower the heat and add the bread cubes. Stir gently to combine.
6. Simmer: Let the soup simmer uncovered for about 20-25 minutes, stirring occasionally. The bread will absorb the broth and break down, thickening the soup to a hearty consistency.
7. Season: Taste the soup and add salt and freshly ground black pepper as needed. Adjust any herbs to taste.
8. Serve: Ladle the Minestra di Pane into bowls. Drizzle with a little extra virgin olive oil, sprinkle with fresh basil leaves, and top with grated Parmesan cheese if desired.

Tips & Variations

“Using stale bread is crucial for the perfect texture — it soaks up the broth without turning mushy.”

Tips:

• Use a dense, crusty bread like ciabatta or country-style bread for best results.
• If you like a chunkier soup, add bread cubes just before serving instead of simmering them.
• For a vegan version, skip the Parmesan or use a vegan cheese alternative.
• Add seasonal vegetables such as kale, Swiss chard, or zucchini for extra nutrition.
• For a richer flavor, drizzle a little garlic-infused olive oil on top before serving.

Variations:

• White Bean Minestra di Pane: Add a cup of cooked white beans for protein and texture.
• Spicy Minestra: Include red chili flakes or a diced chili pepper when sautéing the garlic.
• Mushroom Minestra: Sauté sliced mushrooms with onion and celery for an earthy depth.

Nutrition Facts

Serving Suggestions

Minestra di Pane is a versatile dish that pairs wonderfully with a variety of sides and accompaniments. For a traditional Italian experience, serve it alongside a crisp, green salad tossed with lemon vinaigrette.

Crusty bread or focaccia make excellent additions for those who want extra dipping options.

For a heartier meal, pair the soup with a plate of roasted vegetables or a simple antipasto platter featuring olives, cured meats, and cheeses. A glass of light red wine, such as Chianti, complements the rustic flavors perfectly.

Conclusion

Minestra di Pane is more than just a soup; it’s a celebration of simplicity and tradition. This recipe takes the idea of “waste not, want not” to a delicious new level by transforming leftover bread into a nourishing, satisfying dish full of character and warmth.

Its rustic charm and comforting flavors make it a timeless recipe that fits beautifully into any season.

Whether you’re cooking for family, entertaining friends, or simply craving a bowl of homemade goodness, Minestra di Pane delivers on all fronts. With minimal ingredients and straightforward steps, it’s an ideal dish for cooks of all skill levels.

Try this recipe today and experience the soulful taste of Tuscany in your own kitchen.

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