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Panzanella Stoup




Source of Recipe


Marla
Panzanella StoupKeep leftover chunks of bread in a resealable freezer bag and just pop them right into the soup for a quick and easy dinner!


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Ingredients
2 tablespoons extra-virgin olive oil (EVOO)
3 yellow bell pepper, chopped
1 large, softball-size onion, chopped
2 cloves garlic, grated or finely chopped
1/4 cup balsamic (eyeball it)
1 quart chicken stock
1 28-ounce can crushed tomatoes
3 to 4 cups bread ends from freezer
Salt and black pepper
10 basil leaves, torn
Parmigiano Reggiano, for passing
Aired on:

December 31, 2007

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Recipe Categories:

Picky Eaters
No-Meat Meals
Family Favorites
Soups, Stews, Stoups & Chilis
Figure-Friendly
Leftovers & Rollover Meals

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Yields: 4 servings


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Preparation
Place a large soup pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the peppers, onion and garlic, and cook, stirring every now and then, for 3-4 minutes, until the veggies start to get tender.

Add the balsamic vinegar, chicken stock and crushed tomatoes to the pot and bring up to a bubble. Add the bread pieces right from the freezer, some salt and pepper, and simmer for 10-15 minutes, stirring every now and then. Let the soup thicken –- when you can stick a spoon in it, it's done!
Taste and re-season with salt and pepper. To serve, garnish each portion with some of the torn basil leaves and pass some grated Parmigiano Reggiano at the table.