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- Zuppa di Pane e Pomodoro
- (Bread and Tomato Soup)
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Ingredients:
1/2 cup slivered fresh basil
2 large garlic cloves, minced
3 tablespoons extra-virgin olive oil
1 cup chopped red onion
3 and 1/2 cups canned vegetable broth
1 pound plum tomatoes, coarsely chopped
Three 3/4-inch-thick slices country white bread (each about 3x5 inches), cubed
Grated Parmesan cheese-
- Directions:
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- Divide basil and garlic between 2 large soup bowls.
Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat.
Add onion and saute 3 minutes.
Add broth, tomatoes and bread and bring soup to boil.
Reduce heat to medium-low, cover and simmer until bread is falling apart, about 8 minutes.
Transfer soup to processor. Using on/off turns, blend to coarse puree.
Season soup with salt and pepper.
Ladle into bowls over basil and garlic.
Drizzle with remaining 1 tablespoon olive oil.
Sprinkle with cheese. Makes 2 servings; can be doubled.
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