In a stockpot, combine the herbs, zucchini, green beans, potatoes, tomatoes, garlic, and onion and cover with water. Add salt, to taste, and bring to a simmer over high heat. Reduce the heat to medium-low and cook, covered, until the potatoes are tender, about 20 to 30 minutes.
Soak the bread briefly in water, then squeeze to get rid of excess liquid. Crumble soaked bread and add to soup, along with chile pepper. Cook, stirring with a wooden spoon, until the bread has broken down and thickened the soup, about 10 minutes longer. Season with salt and pepper, to taste. Serve immediately, topped with olive oil and fresh green herbs.