Fast and nourishing bread soup recipe, also called panata in Italian cuisine. This frugal and yet incredibly delicious and satisfying dish is made primarily with leftovers and only takes 10 minutes to make!
If you are just getting started making old fashioned bone broth at home, the thought of taking even more time transforming it into soup might be a bit overwhelming to even contemplate.
If you’ve solved this problem by just serving plain broth all the time and skipping the soup-making part, I’ve got a recipe for you to try!
Making soup with your broth doesn’t have to be time-consuming. One of the easiest and most nourishing soups, for example, is also one of the fastest.
Panata, or bread soup, is a frugal Italian dish that is essentially made with bone broth and leftovers! It is also called Italian Easter soup as it is traditionally served at the end of Lent.
Unlike this recipe for Italian vegetable soup which takes quite a bit of time to chop all the ingredients, this Italian panata recipe takes literally 10 minutes or less to make. I’m not kidding. Start to finish so fast you won’t believe it! I love making it for a very fast lunch at home. It’s a great choice for quick dinners too when you might be tempted to order take-out. Make this homemade and nourishing dish instead – it’s even faster than Uber Eats!
Try out this recipe the next time your family wants soup and all you have is 10 minutes until dinnertime and a quart or two of bone broth in the refrigerator.
Nourishing Bread Soup Recipe (Panata)
Fast and nourishing bread soup recipe, also called panata in Italian cuisine. This frugal and yet incredibly delicious and satisfying dish is made primarily with leftovers. Only takes 10 minutes to make!
Tear up dried bread crusts and pulse in a food processor until they are crumbs.
Warm bone broth in a medium sized pot on the stovetop. Do not boil. Keep on low heat.
Beat eggs in a small bowl.
Whisk homemade bread crumbs, beaten eggs and grated cheese into pot with heated bone broth.
Keep panata heated just below a boil for a minute or two, stirring until eggs are thoroughly cooked. The soup should thicken and be quite smooth in appearance.
Add nutmeg and optional leftover veggies and stir until warmed.
Add sea salt and pepper to taste.
Serve immediately with a small dollop of homemade sour cream if desired.