Step 1

Coarsely chop the vegetables and fry them in a saucepan with a little oil together with the calamint and / or parsley stalks.

Step 2

Cut the bread into cubes and add them to the saucepan. If you choose, you may omit the bread crust for a consistent texture.

Step 3

Add the broth and cook for 10-15 minutes until a sort of creamy gruel forms.

Step 4

Season with salt, serve with a sprinkling of freshly ground pepper and grated pecorino cheese.