Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 1 garlic clove, thinly sliced
- 2 pounds fresh tomatoes, peeled, seeded and roughly chopped
- 3/4 pound day-old Italian peasant bread, roughly sliced
- 2 cups water
- 1 cup fresh torn basil leaves
- Freshly ground black pepper
- Grated Parmigiano-Reggiano
Directions
In a 12-inch saute pan, heat the olive oil over a medium-high flame until hot but not smoking. Add the onion and garlic and saute for a few minutes, until onion is translucent. Add chopped tomatoes and their juices and bring to a boil. Reduce to a simmer and let cook until the tomatoes begin to soften and break down, about 5 minutes.
Using a wooden spoon, add the stale bread chunks and water. Continue simmering until all the bread has absorbed as much liquid as possible, yielding a baby food-like consistency. Add the garlic and stir in the basil. Season, to taste, with pepper. Let the soup continue simmering for 10 more minutes, then serve immediately in warmed soup bowls. Garnish, to taste, with Parmigiano-Reggiano.
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By Kimmie3383
Oshkosh, WI
on April 16, 2011
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Just had this in Florence in a little family trattoria last week and didn't think I would ever taste it that good again. Thanks to Mario and the freshest ingredients around, I've done it!!
By toomuche_13072984
Easton, 78
on August 14, 2010
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I made this for the first time today. I am lucky because I grown my own organic veggies and used everything from my garden freshly picked this morning. What a great flavor! I made one small adjustment. I have so many fabulous peppers so I added about a cup of chopped green/red peppers just shortly after I cooked the onions. Peppers, onions and tomatoes are great companions and by doing this you geat a hint of the sweet bell pepper. Literally, everhthing was from the garden but the obvious (oil, wine-although if i would have used my brother's homemade white wine I guess I could say it was from the garden, and cheese. Any way this was great! Now I am going to can it so I can add this to my huge food bank for the winter months! Ciao!
By kzylkelarson_12...
Sussex, 89
on January 27, 2010
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I had to puree the soup for my husband who doesn't like chunks of tomato in his food. I then added home made garlic croutons from some leftover sour dough bread. It was fantastic!!
Read all 16 reviews