Pane Cotto con Alloro

Bread and Cheese Soup

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

This soup crops up all over the country in various forms and has its roots in times of poverty when nothing was ever wasted, not even the leftover stale bread. It is a nourishing soup which can be thrown together quickly, though somewhat spartan for modern tastes. You might prefer to start with stock.


  • salt
  • 2 fresh bay leaves or 1 dried bay leaf
  • 75 ml (


Bring 1.2 litres (2 pints) water to the boil with a pinch of salt. Add the bay leaves or leaf and the oil. Stir and simmer for about 5 minutes. Throw in the bread and stir. Pour out into a soup tureen and