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
can San Marzano tomatoes
garlic cloves, minced
red wine (or substitute white wine or water)
I'm an ex-finance, nonprofit fundraiser by day and a (mostly) Italian cook and blogger by night. I love having friends over for dinner and my favorite evenings are when we spend them at home together cooking dinner and chatting. I'm an avid cooking show fan, and my favorite eating cities are New York, San Francisco, Paris, and Rome.