Prep 10 mins
Cook 20 mins
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.
- 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
- 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.
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!
Very delicious. Saved me the effort of typing up the Rachel Ray version. I am not a tomato fan, but this was very tasty, fresh and filling. Thanks!
This is identical to Rachel Ray's 30 minute meal recipe. It comes from one of her favorite restaurants in Italy with the only addition of theirs is finely chopped onions topped along with the parm cheese and fresh basil. I wish I could remember the name of the restaurant or owner, but it escapes me.