Bread Soup (cont.)
a 4-quart soup pot, heat the olive oil over a medium-high
flame until hot but not smoking. Add the onion and
garlic and sauté for a few minutes, until
onion is soft. Add chopped tomatoes and their juices
and bring to a boil. Reduce to a simmer and let cook
until the tomatoes begin to soften and break down
(about 5 minutes).
the stale bread chunks, cooked beans, and broth.
Continue simmering until all the bread has absorbed
as much liquid as possible, yielding a baby food-like
consistency. Add the basil and stir. Season, to taste,
with pepper. Let the soup continue simmering for
10 more minutes, then serve immediately in warmed
soup bowls. Garnish, to taste, with just a smidgeon
or Parmigiano-Reggiano cheese.
served this with fresh Michigan sweet corn and cherries
with some black olive bread made by Zingerman’s
Oh yum, yum, what an easy and beautiful summer evening