Recipe courtesy of Mary Sue Milliken and Susan Feniger
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Heat the olive oil or butter in a large saucepan over medium-low heat. Cook the onions with the salt until they start to caramelize, 10 to 15 minutes. Add the plantains or bananas and cook 10 minutes longer. Stir in the garlic, oregano, thyme, and rosemary and cook just until aromatic, about 3 minutes longer.

Add the tomatoes, bread chunks and chicken or vegetable stock. Bring to a boil, reduce to a simmer and cook, stirring frequently, until the bread has softened and the flavors are well blended, about 45 minutes. Ladle the soup into bowls, then squeeze a wedge of lime into each and toss in the wedge. Serve hot.

IDEAS YOU'LL LOVE

Lemon Bread Pudding

Recipe courtesy of Ree Drummond

Rum Raisin Bread Pudding

Recipe courtesy of The Neelys

Blueberry-Banana Bread

Recipe courtesy of Giada De Laurentiis

Garlic Bread

Recipe courtesy of Rachael Ray

Banana Bread

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Banana Bread

Recipe courtesy of Food Network Kitchen

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Banana Bread with Pecans

Recipe courtesy of Tyler Florence

Roasted Garlic Bread

Recipe courtesy of Jamie Deen

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking