Tuscan Bread Soup is perfect for a cold February night. It’s also quick and easy to make, so you’ll be warmed up in no time. Enjoy!

Ingredients

• 1 onion chopped
• 2 cloves garlic, minced
• 1 fennel bulb, chopped (substitutes: celery and/or fennel seeds)
• 2 cups crusty stale bread, cut into 1 inch cubes
• 1 can of chopped plum tomatoes
• 3 cups chicken stock
• 1/4 cup red wine
• 1/2 cup chopped fresh basil (substitutes: dried basil or dried thyme or parsley)
• 1/2 cup shredded parmesan

Instructions

• Soak the bread in cold water.
• Chop the onion and fennel, and sauté in olive oil for about 5 minutes.
• Add the minced garlic for about a minute.
• Add the tomatoes, stock and wine.
• Add the tightly squeezed bread and cook for about 40 minutes.
• Add the basil and Parmesan. Cook for another few minutes.
• Serve hot with some extra shredded Parmesan cheese on top.