Half a loaf becomes a rustic, warming soup in thirty minutes, its bread thickening the broth and soaking up garlic and olive oil. This is a poor-kitchen classic, the sort of thing you make when nothing much is left but time to turn scraps into supper.

Serves 2. 30 minutes, 15 at the stove.

About 460 calories a serving, 9 g protein, 52 g carbohydrate, 25 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

You need half a loaf [200 g], torn into bite-sized pieces bread, 4 cloves, sliced thin garlic, 3 tablespoons oil, to taste salt, to taste pepper, one bunch of spinach or other hearty greens.

1. Heat 3 tablespoons oil in a large pot over medium heat. Add 4 sliced garlic cloves and let them turn pale gold and fragrant, about 2 minutes, stirring often so they do not burn.
2. Pour in 6 cups water and bring to a boil over high heat. While it heats, tear half a loaf of bread into bite-sized pieces and tear or chop a bunch of greens into rough strips. Once the water boils, add the bread pieces and stir, letting them soak and soften for 3 to 4 minutes.
3. Add the greens, stirring them in, and simmer until they are tender and the bread has mostly broken down into the broth, 10 to 12 minutes. Taste and season with salt and pepper.12 min

Note Swap spinach for kale, chard, or even lettuce if that is what you have. Leftovers keep three days refrigerated and reheat gently on the stove with a splash of water to loosen the broth. Serve in bowls with a drizzle of good oil, grated cheese if you have it, or alongside crusty bread to soak up the broth.

A Tuscan-style bread salad that turns stale bread into something worth eating. The bread soaks up the vinaigrette and softens without becoming soggy, and you end up with a supper that costs almost nothing.

Serves 2. 15 minutes, 15 at the stove.

About 370 calories a serving, 8 g protein, 39 g carbohydrate, 23 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

You need 3 tablespoons oil, 1 tablespoon vinegar, to taste salt, to taste pepper, 1 clove garlic, 1/4 medium onion, one 14-ounce can canned tomatoes, a small bunch fresh basil or parsley.

1. Cut a few slices of bread into 1-inch cubes and spread on a baking sheet. Toast at 375°F [190°C] for 5 minutes until the edges are crisp but the center still gives a little.5 min
2. While the bread toasts, pour the canned tomatoes into a bowl and crush them by hand. Mince 1 clove of garlic and finely chop 1/4 of a medium onion, then stir both into the tomatoes with 3 tablespoons of oil, 1 tablespoon of vinegar, and salt and pepper to taste.
3. Toss the warm bread cubes into the tomato mixture and stir gently so each piece gets coated. Let it sit for 5 minutes so the bread absorbs the dressing, then tear in a handful of fresh basil or parsley and taste for salt. Divide between two bowls and serve at room temperature.5 min

Note Swap canned tomatoes for fresh if you have them, quartered and squeezed gently to remove some juice. Leftovers keep covered in the fridge for one day but are best eaten the same night. Serve alongside a fried egg or a wedge of cheese to make it more substantial.

Stale bread becomes the foundation of this rustic one-pan dinner, crisped in butter and turned into a savory bread salad with scrambled eggs. It's the perfect way to honour the end piece and fill two plates fast.

Serves 2. 20 minutes, 15 at the stove.

About 410 calories a serving, 15 g protein, 27 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need end piece, about 3 ounces (85 grams) bread, 3 tablespoons butter, 4 eggs, to taste salt, to taste pepper, 1 small onion, 1 clove garlic.

1. Cut the bread end into half-inch cubes, about three cups. Heat 2 tablespoons of butter in a large skillet over medium heat, add the bread cubes, and toss often until they turn golden and crisp all over, about six minutes.6 min
2. While the bread crisps, finely chop half a small onion and mince one clove of garlic. Transfer the crisp bread cubes to a plate.
3. In the same skillet, melt the remaining 1 tablespoon of butter over medium heat, add the onion and garlic, and cook, stirring, until soft and fragrant, about two minutes.2 min
4. Crack four eggs into a bowl, add a pinch of salt and pepper, and whisk well. Pour into the skillet and stir gently with a spatula until the eggs are just set but still moist, about three minutes.3 min
5. Return the crisp bread cubes to the skillet, toss gently to combine, taste, and add salt and pepper as needed. Divide between two bowls and serve at once.

Note Swap the eggs for a handful of crumbled cheese if you have it. Leftovers keep in the fridge for one day, though the bread loses its crispness; warm gently in a dry skillet before eating. Serve with a simple green salad or a glass of cold milk.