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)
- 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
- 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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