Prep 20 mins
Cook 1 hr 45 mins
This is a delicious soup with smoky and lemony flavors, adapted from a Nick Stellino recipe. It is a little labor intensive, but worth it.
- 1⁄2 tablespoon olive oil
- 1⁄2 onion, diced
- 1 carrot, sliced
- 1 celery rib, sliced
- 3 garlic cloves, minced
- 1⁄16 teaspoon red pepper flakes
- 1 (28 ounce) can diced tomatoes, drained, reserve juices (or equivalent fresh)
- 1⁄2 teaspoon sugar
- 2 tablespoons fresh basil, chopped
- 4 cups loosely packed day old bread, 1-inch dice (sourdough gives the best flavor)
- 1 (15 1/2 ounce) can chicken broth
- 1 (15 1/2 ounce) can beef broth
- 5 ounces low-fat smoked sausage, cubed (or any low fat sausage)
- fresh grated parmesan cheese
- chopped fresh Italian parsley
- In a large pot, saute onion in oil over medium-high heat for a few minutes.
- Add carrots, celery, garlic, and red pepper flakes, and continue to cook another few minutes.
- Add the drained tomatoes (reserve juices) and cook about 8-10 minutes more, stirring well.
- Add sugar and basil and cook 3 more minutes, stirring frequently.
- Add reserved juices from the tomatoes, bread, and broths. Bring to a boil, stirring well.
- Reduce heat and simmer for about 1 hour, stirring every 10 minutes to prevent soup from sticking to the bottom.
- Add sausage and cook for an additional 30 minutes, stirring every 10 minutes to prevent sticking.
- Taste for seasoning; add salt and pepper, if desired. Top with parmesan cheese and parsley, and serve.
Delicious on a cool night here in Canada. I didn't like the idea of cooking the bread so long, so I added it in the last five minutes of cooking time. I only added pepper and omitted the red pepper flakes. Don't care for them. Made for Adopt A Tag II 2008 :)
*Made for PAC Spring 2008* This was our first experience with bread soup -- made a SUPER soup supper ! I followed the recipe as closely as possible, we ultimately ended with soup the consistency of applesauce. The bread I used was a few slices of left-over beer bread (maybe more dense than I should have?), plus a slice of ciabatta bread - all dried a tad in the toaster oven. I added NO S&P seasoning, and could not believe that the 15 flakes of red pepper added so much flavor ! The sausage I added was cryopacked skinless Polish Kielbasa - turkey/pork. I also added about 1/2 can of water to the canned broths. The taste was wonderful ! Spicy without being obnoxious, and extremely full flavored -- and MOST filling. I am glad to have had this experience, - would have to VERY carefully chose guests for whom to prepare this- wish I had known when we had the "Gourmet Group" ! This is what is great about Zaar -- exposes us to taste sensations we may have never otherwise tried. Thanks, Maito, I hope we did were able to successfully demonstrate your your lovely recipe.
This soup was very good and easy to make. We used left over fresh polish sausage that we smoked. It had a nice blend of flavors. Thanks for the post!