What do you do with a whole lot of leftover toast? Why, an Italian Bread salad turned into a soup with a Latin flair, of course!
Here at SALT HQ, we’ve been having a bit of a tomato bonanza. After finding a whole bunch of beautifully colored baby tomatoes, I couldn’t resist a photo shoot. But, if you know me at all, you know that I have a hereditary aversion to waste. So, what do you do with all the leftover tomato toast spread with neufchatel and sprinkled with red pepper flakes and everything bagel seasoning?
My brain first went to a panzanella salad: an Italian staple for using up stale bread with the zing of fresh tomato. Perfect, right?
Then, I went outside. The crisp morning air is turning into a cutting bastard, here in the northeast USA, so naturally, my body said soup!
As we all know, this is a fitness recipe blog, so I needed to punch up the protein, if bread was going to be a feature. Out of the freezer came a little bit of leftover pork butt and, to balance out with more plant-based protein, out of the pantry came a couple of cans of cannellini beans.
Pork and bean panzanella soup was born!