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DV Home Cooking: Warm Up With Westchester Resident's Tuscan Bread Soup

Jacqueline Ruby of Waccabuc, N.Y. poses with some of her homemade sauces.
Jacqueline Ruby of Waccabuc, N.Y. poses with some of her homemade sauces. Photo Credit: Submitted

WACCABUC, N.Y. -- DV Home Cooking is a new series devoted to readers and their recipes. All we ask is that you're a home cook, not a professional chef. Got a favorite dish you want to share? Send it, along with the story behind it, to DVHomeCooking@dailyvoice.com.

Home Co ok: Jacqueline Ruby, Waccabuc, N.Y.

While traveling throughout Italy, I kept trying all kinds of bread soup. The soups were made with beef, vegetables or tomatoes. My favorite was in Tuscany. I was sitting in a small village and just loved this soup. I could not wait to get home to try replicating it myself. This is a hearty recipe, perfect for a chilly day.

Recipe: Pane Al Pomodoro Zuppa (Tuscan Bread Soup)

Ingredients

  • 3 tbl extra-virgin olive oil
  • 3 tbl finely chopped fennel
  • 3 garlic cloves thinly sliced
  • ½ onion finely chopped
  • 2 cans of plum tomatoes, roughly chopped
  • 1 cup torn basil
  • 4 cups chicken broth
  • 1 tsp chopped parsley
  • Salt and pepper
  • Pinch of ground nutmeg and oregano
  • 1 lb. of day old Italian peasant bread (torn in one-inch pieces)
  • 3 tbl grated Parmigiano-Reggiano cheese
Directions:
  • Heat olive oil and sauté fennel, garlic and onion for three minutes.
  • Add chopped plum tomatoes and their juices and bring to a boil.
  • Using a wooden spoon, add the cubes of break chunks and add the chicken broth.
  • Season with salt and pepper, oregano and pinch of nutmeg.
  • Stir in cheese and simmer about 30 minutes. Add chopped basil and parsley.

Note: When the soup is finished, you can add a thin slice of mozzarella. This finishes the dish.

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