Recipe courtesy of Egidiana Maccioni
Show: Cooking Live
Save Recipe Print
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Place the bread in 1 quart of water until thoroughly soaked. Drain and squeeze out as much water as possible. Set aside.

Heat the olive oil in a skillet and add tomatoes, carrot, onion, celery, parsley, and basil. Let simmer for a few minutes. Crumble the bread into the skillet, stirring frequently. Add 1 cup of water and let simmer about 25 minutes. Drizzle with olive oil before serving.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Asparagus and Bread Soup with Pancetta

Recipe courtesy of Geoffrey Zakarian

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Simple Tomato Sauce

Recipe courtesy of Giada De Laurentiis

Cream of Mushroom Soup

Recipe courtesy of Food Network Kitchen

Mushroom Soup with Bacon

Recipe courtesy of Anne Burrell

Warm Cherry Tomato Salad

Recipe courtesy of Rachael Ray

Hungarian Mushroom Soup

Recipe courtesy of Old Wives' Tales

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.