2-3 asparagus spears
1 celery stalk
6 cherry tomatoes
A handful of aromatics (rosemary, thyme, basil)
1 slice old bread, with the crust removed
3 cups vegetable stock
3 tbsp extra virgin olive oil
Parmesan cheese, to garnish
Salt and pepper to taste
Chop the vegetables finely. Heat half the olive oil in a wok and lightly sauté the vegetables. Cut the slice of firm bread into cubes and put them in. The bread is the main ingredient in a pancotto, which means “cooked bread”. Toss the vegetables and bread cubes, add the stock and simmer uncovered. Stir occasionally. Cook till the bread has disintegrated and thickened the soup. Add salt and pepper, and turn off the heat.
Serve in soup bowls. Grate some Parmesan over it and drizzle with the remaining olive oil. Garnish with chopped onions.