Broccoli Bread Soup
(Broccoli Pancotto)
Ingredients:
3 cups 1-inch cubes crustless country-style bread
1/4 cup extra-virgin olive oil
3 small dried chiles
2 large garlic cloves, peeled, flattened
1 pound broccoli crowns, cut into florets (about 7 cups)
1/2 cup water
Directions:
Preheat oven to 375°F.
Arrange bread on baking sheet.
Bake until beginning to brown, about 12 minutes.
Cool on sheet.
Heat olive oil in large skillet over medium heat.
Add chilies and garlic; saute until fragrant, about 2 minutes.
Add broccoli florets, 1/2 cup water, and bread.
Cook uncovered until bread absorbs water and broccoli is crisp-tender, stirring often, about 15 minutes.
Season to taste with salt and pepper. Serves 6.