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Author Notes: This is a traditional Italian tomato soup that uses day-old bread to thicken it. It's a favorite in our house, and every time I make it for someone, they ask for the recipe. It's also a great way to use old parmesan rinds that I keep in the freezer, and it's a thrifty way to feed a lot of people. Make this vegetarian version or render some bacon or pancetta first to give it some meaty depth. —Meatballs&Milkshakes
- 1 can San Marzano tomatoes
- 1/2 onion, minced
- 2 garlic cloves, minced
- 1/2 cup red wine (or substitute white wine or water)
- 1 cup day-old bread, cubed
- 1 leftover parmesan rind
- 2 tablespoons extra virgin olive oil
- 1 tablespoon sugar
- 2 slices bacon or pancetta, diced (optional)
- Saute the onion and garlic in the olive oil (and the bacon if you’re using it.) Once softened, add the wine (or water) to deglaze and then add the tomatoes.
- Add the bread, rind, and sugar and let simmer for 20 minutes until the bread disintegrates. If you are having trouble getting the bread to break up, whisk it for a minute and that should do it.
- Serve with a drizzle of extra virgin olive oil on top.
- This recipe was entered in the contest for Your Best Recipe for Autumn Soup
- This recipe was entered in the contest for Your Best Stale Bread
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