Bread and Zucchini Soup

This summer soup is adapted from the cookbook La Cucina del Piemonte by Giovanni Goria, published in 1990, where it is given the dialect name supa ed cosòt. It’s a hot soup that employs bread, turning vegetables and mere broth into a substantial and yet light main course. Like many soups, sauces, and stews — and not only Italian ones — this starts with …