A wooden bowl filled with mushrooms on top of a table
November 13, 2023
A wooden bowl filled with mushrooms on top of a table

Brain Healthy Ingredients: Garlic, Legumes, Olive Oil

Serves: 4

A panade is a dish that’s thickened with bread. It’s a great way to use leftover bread, and makes for a hearty, rustic meal.

If the panade tastes bitter after cooking, add a bit more brown sugar to mellow it out.


  • 1 tbsp olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 28-ounce can diced tomatoes
  • 1 cup chicken broth
  • 1 tbsp brown sugar
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 3 slices of thickly cut, day-old white bread
  • 1 16-ounce can of cannellini beans
  • 1/2 shredded cup parmesan or romano cheese, plus extra for garnishing


  • Heat olive oil in a large pot over medium heat. Add onion and about one teaspoon of salt, and sauté until translucent, about five minutes. Add the garlic and sauté until fragrant, about thirty seconds.
  • Pour in the tomatoes, juices, and broth. Add brown sugar. Increase heat to bring the soup to a boil, then reduce to a simmer. Simmer for ten minutes.
  • Add the bread and beans, and stir to combine. Simmer for another five minutes or until the bread has soaked up the majority of the broth and become mushy.
  • Stir in the cheese and taste for seasonings. Add more salt and brown sugar as needed.
  • Garnish with a sprinkle of cheese and serve immediately.