Full Recipe
Author
Rachael Ray | 2016-11-18
Description
This soup is a staple in Tuscany, my favorite place to eat because the food goes back so many generations and remains so simple and not-fussed-with. null This bread soup has some vegetable in it, but it is made with beef stock. For a vegetarian version, use all vegetable or wild mushroom stock and skip the pancetta or bacon.
