This soup, like many others, actually improves if left for a day or so. We make a large batch and have it in varied ways – without the bread soaked into it but served on top of hot toast rubbed with raw garlic or with the bread and served at room temperature; puréed and cooked with short pasta such as ditalini; or this traditional way, with bread soaked into it, creating a thick, comforting texture for cold nights. Guests that come to our cooking classes in Tuscany often remark that something so simple can be so complex-tasting and delicious.
Find it online: https://organictuscany.org/recipes/minestra-di-pane/