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Pugliese bread cooked with vegetables, potatoes, and olive oil transforms stale bread into a hearty meal. A vegetarian mediterranean dish that's healthy, family-friendly, and supports clean eats.
Peel and cube potatoes; slice zucchini and carrot. Rinse and roughly chop the swiss chard.
In a large pot, heat 2 tbsp olive oil over medium heat; add crushed garlic cloves and sauté for 1 minute until fragrant.
Add potatoes, carrots, and zucchini to the pot; season with half the salt and pepper. Sauté for 3–4 minutes to start softening.
Pour in enough water to cover the vegetables by 2 inches. Bring to a gentle boil, then lower to a simmer and cook for 15 minutes.
Add swiss chard and simmer for another 10 minutes until vegetables are tender and flavors meld.
Arrange stale bread slices in wide bowls. Ladle the hot vegetable broth and vegetables over the bread to soak and soften them.
Finish with a generous drizzle of the remaining olive oil, a sprinkle of sea salt and black pepper, and serve immediately while warm.
