Another basic, yet very tasty Italian soup that uses bread as a thickening agent.
- 6 Tablespoons olive oil
- Crushed Red Chili pepper
- 1 1/2 cups cups of white bread, cut into cubes
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, also finely chopped
- 2 14 oz. cans of peeled, plum tomatoes, chopped
- 3 Tablespoons Fresh Basil, also finely chopped
- 6 1/4 cups of veggie stock
- salt to taste
- Ground Pepper to taste
In a saucepan, heat 4 tablespoons of oil and crushed red pepper. Allow pepper to blossom in oil,and add bread cubes. Fry until crisp and golden brown. Plate bread cubes on paper towe in order to drain.
Add remaining oil to saucepan, and add garlic and onions. Cook until softened. Add tomatoes, bread and basil. Season with salt, and allow to cook over moderate heat for approximately fifteen minutes. Stir occasionally, to prevent from sticking.
In a dutch over or otherequivalent pan, heat veggie stock to a fine simmer (185 degrees, approx). Add contents of saucepan to dutch oven and mix well. Bring up to a boil. Cover the pan, and lower the heat slightly and simmer for 20 minutes. minutes.
Remove from heat. With a potato masher, mash the tomatoes and bread together. Season with pepper and salt. Allow to stand until warm. Serve.