 This soup is literally left over panzanella salad. Add all the salad ingredients to a pot. Add sufficient liquid to be able to cook/simmer the soup for 20 minutes. Puree in batches. Eat room temperature or hot. Freezes well.
There are a variety of recipes for panzanella salad, with the basic ingredients being tomatoes and slightly stale bread cubes. The recipe tasting version included summer vegetables and was dressed with a balsamic vinaigrette. Vegetable broth was used for the broth. Ingredients for salad Zucchini cut into 1 inch pieces Tomatoes cut into 1 inch pieces Thinly sliced red onion Fresh corn kernels French bread baguettes, slightly stale, cubed Fresh mozzarella cheese pearls Dressing: Olive oil Balsamic vinegar Minced garlic Italian seasoning Salt and coarsely ground pepper
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 Serves 10
4 -41⁄2 cups cranberry walnut bread, cubed 4 large eggs 21⁄4 cups milk 1⁄2 cup maple syrup 1⁄4 cup brown sugar 1 teaspoon vanilla extract 1⁄2 teaspoon nutmeg 1⁄4 teaspoon salt ½ cup warmed maple syrup Ice cream or whipped cream
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