From Rachael Ray
I've made a few Panzanella recipes lately and saw this on Rachael's website. Decided to give it a try! Has a great flavor to it and i'm definately looking forward to my leftover tomorrow ! I like the recipe the way it is but my husband thought something was missing. Next time i was thinking of maybe adding some cananelli beans! I'll keep you posted on how that comes out!
2 tablespoons extra-virgin olive oil (EVOO)
3 yellow bell pepper, chopped
1 large, softball-size onion, chopped
2 cloves garlic, grated or finely chopped
1/4 cup balsamic (eyeball it)
1 quart chicken stock (use vegetable to make it vegetarian)
1 28-ounce can crushed tomatoes
3 to 4 cups bread ends from freezer
Salt and black pepper
10 basil leaves, torn
Parmigiano Reggiano, for passing
Yields: 4 servings
Place a large soup pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons.
Add the peppers, onion and garlic, and cook, stirring every now and then, for 3-4 minutes, until the
veggies start to get tender.
Add the balsamic vinegar, chicken stock and crushed tomatoes to the pot and bring up to a bubble.
Add the bread pieces right from the freezer, some salt and pepper, and simmer for 10-15 minutes,
stirring every now and then. Let the soup thicken –- when you can stick a spoon in it, it's done!
Taste and re-season with salt and pepper. To serve, garnish each