Dinner Tonight: December 16, 2019 Tuscan Bread Soup Recipe
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A simple homey dish, this Tuscan Bread Soup recipe is perfect for a cold winter night. Recipe courtesy of Dr. Anne Fishel, from her book Home for Dinner: Mixing Food, Fun and Conversation for a Happier Family and Healthier Kids.
Ingredients
Serves 3-4
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 fennel bulb, chopped (substitutes: celery, fennel seeds)
- 2 cups crusty stale bread, cut into 1 inch cubes
- 1 (12 oz.) can of chopped plum tomatoes
- 3 cups chicken stock
- 1/4 cup red wine
- 1/2 cup chopped fresh basil (substitutes: dried basil, thyme or parsley)
- 1/2 cup Parmesan, shredded
Serves 3-4
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 fennel bulb, chopped (substitutes: celery, fennel seeds)
- 2 cups crusty stale bread, cut into 1 inch cubes
- 1 (12 oz.) can of chopped plum tomatoes
- 3 cups vegetable stock
- 1/4 cup red wine
- 1/2 cup chopped fresh basil (substitutes: dried basil, thyme or parsley)
- 1/2 cup Parmesan, shredded
Instructions
- Soak the bread in cold water.
- Saute onion and fennel with olive oil in a large pot for about 5 minutes.
- Add the minced garlic.
- After about a minute, add the tomatoes, stock and wine.
- Tightly squeeze out the bread, then add to the pot. Let cook for 40 minutes.
- Add the basil and Parmesan cheese. Cook for another few minutes.
- Serve hot with some extra shredded Parmesan on top.
- Soak the bread in cold water.
- Saute onion and fennel with olive oil in a large pot for about 5 minutes.
- Add the minced garlic.
- After about a minute, add the tomatoes, stock and wine.
- Tightly squeeze out the bread, then add to the pot. Let cook for 40 minutes.
- Add the basil and Parmesan cheese. Cook for another few minutes.
- Serve hot with some extra shredded Parmesan on top.
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