groups

Ghostdancer, now this i really a different type of soup and I can't wait to try it but when do you add the olive oil?

When you serve it. Drizzle a little on top of the soup--it is a very Italian thing to do. This recipe is from the Veneto--the far northeast of Italy, the capital is Venice. The Italian is in dialect but is close to the madre lingua of Italy which is the Florentine Italian dialect.
I hope my translation is close enough and clear enough.

I save the heels from my homemade sourdough bread and I'm going to run some through the grater disc on the food processor and add some beef broth and see just how this soup turns out. I'll update as needed.

Oops, I made a mistake. Add the olive oil when soaking the bread crumbs.

I had more than 3/4 cups of coarse bread crumbs, more like a full cup. After letting the crumbs soak for a while, put the pot on over medium heat and whisked the mixture occasionally. I added a 1/2 tsp of kosher salt and a few grinds of black pepper. I used a lot of cinnamon and when the soup started to simmer added the grated cheeses and whisked until well blended.
The soup had the consistency of apple sauce and looked like it and tasted similarly like it due to the cinnamon.
It is an interesting taste, not at all bad. Something new for the American palate.
While making the soup I mused as to how it came about, obviously the recipe is the result of when food was in very sort supply. Back in the day, ordinary Italians only had meat in their diet during easter and christmas. There is a story of the village soup bone that was passed from house to house.
Only the nobility had meat on a regular basis which they had from hunting such as wild boar, various ruminates such as deer, fowl and pigs.
Pasta was basic staple in the south, Rome and north it was polenta and in the far north potatoes. These staples were introduced by the Spanish from South America. The Spanish also introduced squashes and tomatoes.
In the 15th century, some Italian pirates seized a Turkish cargo ship that had come from Spain and heading home. It had a cargo of maize and the pirates sailed the ship to Venice where the cargo was sold. The grain was planted in the Veneto area and was named Turkish maize, thinking that the corn came from Turkey.
Today you can see vast fields of corn growing in Umbria, Tuscany and other provinces.

Thank you for that interesting history. If the cinnamin were left out, do you think it would not taste so much like apple sauce? Can't get the picute of apple sauce with a cheese in it. lol

Try it without the cinnamon. If you don't like, it could be cat or dog food. Anyway it is made of dried bread to begin with.
I've put soup I made in the fridge and will reheat it for breakfast tomorrow.

Ghostdance, you do have a sense of humor lol. Wonder if my cats would eat eat. Dogs eat just about anything!