Zuppa di Pane e Pomodoro
(Bread and Tomato Soup)
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 3×5 inches), cubed
Grated Parmesan cheese
Directions:
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.