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

Banana Bread

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Hangover Soup

Recipe courtesy of Guy Fieri

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Banana Bread

Recipe courtesy of Food Network Kitchen

Garden Vegetable Soup

Recipe courtesy of Alton Brown

French Onion Soup

Recipe courtesy of Tyler Florence

Date Nut Spice Bread

Recipe courtesy of Ina Garten

Cranberry-Pumpkin Bread Pudding

Recipe courtesy of Dave Rowland

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking