• 45 mins

  • Easy

  • 4 serves



400g leftover VEGETABLE SOUP (=14,11oz)

300g leftover HOMEMADE BREAD prepared a few days in advance as it doesn’t have to be too fresh (=10,58oz)

70g PDO PARMIGIANO REGGIANO 24 or 30 months (=2,47oz=⅔ cups)


Warm the vegetable soup up, slice bread (about 1cm thick) and grate the cheese.

Lay the bread slices at the bottom of a high-sided tray (mine was 24cm L  x 19cm W x 5cm H) and sprinkle with PDO Parmigiano Reggiano. Pour some vegetable soup on top and sprinkle cheese again. Proceed with another layer of bread, cheese, vegetable soup and cheese.

Bake in preheated oven at 180°C (=356°F) for about 30 minutes.

Oven-baked vegetable soup is a simple but tasty dish that turns your leftovers in an incredible new dish. An ancient peasant recipe that never goes out of style.

And if the vegetarian version isn’t enough for you, try our rich oven-baked vegetable soup!

For privacy reasons YouTube needs your permission to be loaded.
I Accept