Recipe by E.A.
This is a inexpensive and hardy soup. It's a little different than the other Italian pomodoro soups I've seen in that it has white beans in it. It can easily be a meal all by itself, or you can add a green salad and have a great meal in no time.
Top Review by Ma Field
A truly outstanding recipe. The taste is subtle and delicious. I was suspicious at first but one taste and I was hooked. It made a LOT of soup so I took a chance and froze some. It thawed well and tasted terrific, in spite of having the bread in it. A new family favorite!
- 3 tablespoons extra virgin olive oil
- 6 garlic cloves
- 1 medium onion, finely chopped
- 1 (15 ounce) can diced tomatoes
- 1 (28 ounce) can crushed tomatoes
- 1 quart chicken stock, can also use broth
- 4 cups stale crusty bread, chopped in big chunks, crust and all
- 2 (15 ounce) cans white beans, drained
- 1⁄2 cup parmigiano-reggiano cheese
- 6 fresh basil leaves (optional)
- salt and pepper, to taste
Directions See How It's Made
- Heat a medium soup pot over high heat.
- Add three tablespoons of olive oil, garlic and onion.
- Cook 7 to 8 minutes.
- Add tomatoes (both kinds) and season with salt and pepper.
- Add stock/broth and raise heat to make the soup bubble.
- Reduce heat to simmer and add bread and beans.
- Stir soup as it simmers until it thickens to a stew-like consistency.
- Ladel into bowls and top with grated cheese, a little additional olive oil and torn basil leaves to garnish.