Pane al pomodoro zuppa (Tomato and bread soup)

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There is a chill in the air and fall is coming.  But this soup is sure to warm you and your loved ones.  It’s so delicious — a favorite with all my cooking class students. Buon appetito!

INGREDIENTS: 

  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons finely chopped fennel
  • 3 garlic cloves thinly sliced
  • ½ onion finely chopped
  • 2 cans of plum tomatoes, roughly chopped
  • 1 cup torn basil
  • 4 cups chicken broth
  • 1 teaspoon chopped parsley
  • Salt and pepper to taste
  • Pinch of ground nutmeg and oregano
  • 1 pound of day old Italian peasant bread (torn in 1 inch pieces)
  • 3 tablespoons grated Parmigiano-Reggiano cheese

DIRECTIONS:

  • Heat olive oil and sauté fennel, garlic and onion for 3 minutes.
  • Add chopped plum tomatoes and their juices and bring to a boil.
  • Using a wooden spoon, add the bread chunks and then the chicken broth.
  • Season with salt and pepper, and a pinch of nutmeg and oregano.
  • Stir in Parmigiano-Reggiano cheese and simmer about 30 minutes. Add basil and parsley when done.

Optional: Add a thin slice of mozzarella when ready to serve. 

For more, contact the Saucy Realtor at jacquelineruby@hotmail.com.

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