Recipe by Maito
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.
Top Review by Susie D
I wasn't sure what to expect, but I'm very glad I tried the recipe. I used a jalapeno smoked sausage and ciabatta bread cut into cubes. While I didn't get the mentioned lemon flavor, I did end up with a tasty bowl of soup. Thank you for sharing a new experience!
- 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
Directions See How It's Made
- 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.