Soup & Salad, infinite possibilities...

Golden Sweet Bell Peppers connect the soup and panzanella in this filling combo.

Rustic Rye Panzanella with Roasted Golden Pepper & Acorn Squash Soup

What more can you ask for at lunch? Soup? Salad? Bread? I love Panzanella, the way the crouton takes on the tangy vinaigrette and the crunch of fresh vegetables. It's basically, comfort food salad and seems only natural to be accompanied by a cup of soup. For full recipe click on photo above.

The inspiration for using rye bread actually came about from what I would consider a bread baking fail. I've been experimenting with creating different rye breads, what I ultimately want is a Rustic Rye Sourdough. My last attempt failed, it stuck in the pan when taking it out leaving a huge crater in the loaf. It wasn't very pretty as a slice but it had a delicious flavor. My family didn't seem to mind, because who cares what it looks like when your eating hot fresh bread with butter melting over it. But, after devouring what was salvageable to slice, I thought the remaining would be perfect for rye croutons or even better, Panzanella.

You don't have to go through the whole bread fail process, I'll give you the practical recipe using your favorite Rye. I also used some Spelt Bread because I liked the light and dark color combo of the croutons.

So let's get started....Soups aren't necessarily fast foods to make but there are a few that lend themselves to shortcuts and still have a depth of flavor like they simmered all day. Roasting and caramelizing veggies intensifies their flavors bringing out their natural sugars. This soup I used roasted acorn squash. Butternut or pumpkin would work fine, too. Roast the squash & golden bell peppers on a sheet pan in the oven. Puree with chicken or vegetable stock and some fresh garlic, Salt & pepper to taste. That's it. The Panzanella comes together just as easy.

Chop tomatoes, golden bell peppers, & cucumber, toss with croutons, dressing, and fresh parsley. Buon Appetito!