Bread Soup

That vague $0.75 “non-taxable item” at the end of our last receipt was actually a day old whole wheat baguette. It was way past the point of chewability, but given the price we decided to pick it up in order to try out the recipe for Zuppa Arcidossana Mark Bittman recently posted.

Obviously, we left out the sausage, and in place of the spinach we used some arugula left over from last week. Also, ricotta salata didn’t fit into our budget, so we used some cheese that Tina brough back from a work function a while back. Not really sure what kind it was, but it was firm, white, and salty – close enough. Honestly, the baguette was so tough that I didn’t have the patience to cube it as small as the recipe suggests, so you’ll see that our verion looks even chunkier than the one from the times.

Definitely a hearty soup, though defintely best eaten right after cooking, as by the second day the bread starts to degrade a bit too much in the broth.