Recipe: Tomato soup with bread

TOMATO SOUP WITH BREAD (Pappa al Pomodoro)

Serves 4.

•¹/₄c. extra virgin olive oil

• 1 large onion, sliced

• 2 cloves garlic, peeled and chopped

• 1 dried red chile, optional

• Salt and freshly ground black pepper

• 2 c. stock, or strained tomato liquid, or water, or a combination, warmed

• ¹/₂loaf (or more) day-old French or Italian bread, torn or cut in cubes

• ¹/₂c. torn or roughly chopped basil leaves.

Directions

Put oil in a large, deep saucepan or casserole and turn heat to medium. A minute later, add onion, garlic and dried chile, if using. Season with salt and pepper and cook, stirring, until garlic is fragrant and golden and onion begins to soften, about 5 minutes.

Take pot off heat, check seasonings and let sit until bread is saturated with soup, about 10 minutes.

Check seasonings, stir in basil, portion soup into bowls, and garnish with a drizzle of oil and more freshly ground black pepper.

Nutrition information per serving (using 6 oz. bread and beef stock):

Calories298Fat16 gSodium294 mg

Carbohydrates33 gSaturated fat2 gCalcium71 mg