My Italian half and his father must have fresh bread every day at dinner, it's not optional. But what ends up happening is we start to hoard dry, stale bread. I have a whole bag of discarded inedible bits and pieces. That's what this soup is for. It's essentially a flavourful vegetable soup with nice chunks of bread throughout- you can make it as hearty as you want by changing which vegetables and how much bread you add.
Tomato and Stale Bread Soup
Ingredients
250mL extra virgin olive oil
2 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
stale bread cut into pieces
2 cups of vegetable stock (homemade or bought)
salt and pepper
1 kg plum tomatoes with juices
basil leaves
Basically you start off by making a soffritto using the bolded ingredients. In case you don't know what this means, it's your base for lots of sauces and soups. You cook all the ingredients until the onions are clear and the other vegetables are soft. Then add the bread. Add some of the vegetable stock and stir, seasoning with salt and pepper along the way. Then add the plum tomatoes, crushing them with your spoon. Cook for 30 minutes and add the remaining stock as you see fit.
Tomato and Stale Bread Soup
Ingredients
250mL extra virgin olive oil
2 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
stale bread cut into pieces
2 cups of vegetable stock (homemade or bought)
salt and pepper
1 kg plum tomatoes with juices
basil leaves
Basically you start off by making a soffritto using the bolded ingredients. In case you don't know what this means, it's your base for lots of sauces and soups. You cook all the ingredients until the onions are clear and the other vegetables are soft. Then add the bread. Add some of the vegetable stock and stir, seasoning with salt and pepper along the way. Then add the plum tomatoes, crushing them with your spoon. Cook for 30 minutes and add the remaining stock as you see fit.
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