I would repeat this in every chapter if I could. To make basic bread soup, heat a half cup olive oil in a soup pot. Cook a cup of any combination garlic, onion, leek, and celery, finely sliced, until tender, salting the vegetables immediately to keep them from browning. Add a half cup roughly chopped fresh parsley and rosemary or the leaves from a bunch of celery, four cups cubed stale bread, crusts removed, and, after stirring well, four cups any combination vegetable cooking liquids, meat broths, and bean broths you have, and the rind of a piece of Parmesan. Let it cook covered for twenty to
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