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Italian Tomato Bread Soup




Source of Recipe


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List of Ingredients




1 large red onion, finely chopped
2 garlic cloves, crushed
4 c. vegetable or chicken stock
2 16oz. cans Italian diced tomatoes
1 16oz. loaf day-old crusty bread,cut into 1" pieces
salt and ground black pepper
1 tbsp. extra virgin olive oil

for the topping:
1 tbsp. finely grated Italian cheese
1 tsp. dried parsley
6 anchovy-stuffed green olives, finely chopped

Recipe



Place the onion, garlic and 1/3 c. of stock in a med. saucepan. Bring to a boil over medium-high heat.
Reduce heat to low and cook, covered, stirring occasionally, for 5 minutes or until onion is soft.
Add the tomatoes and remaining stock, and bring to a boil over medium-high heat. Reduce heat to low and cook, covered, stirring occasionally, for 15 min.
Stir in the bread and season with salt and pepper.
Cook gently over low heat, stirring occasionally, for 5 min. or until mixture thickens.
Meanwhile, to make the topping, combine the cheese, parsley and olives in a small bowl.
To serve, ladle the soup into serving bowls and sprinkle
with topping. Drizzle with the oil and serve immediately.
Serves 4.