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Bread Soup with Sausages
Serves: 5-6
3 28-ounce cans Italian peeled tomatoes, drain and chopped, reserve juices
20 cloves garlic
1/4 teaspoon red pepper flakes
8 tablespoons olive oil
2 carrots, finely chopped
2 onions, finely chopped
2 ribs celery, finely chopped
1 tsp salt
2 teaspoon sugar
4 tablespoons chopped fresh basil
64 ounces chicken broth
16 cups loosely packed day old bread, cut in 1-inch dice
1 ½ pounds spicy Italian sausage, cut into 1-inch rounds
Grated Romano cheese for garnish
Chopped parsley for garnish
In a large pot, cook the garlic, red pepper flakes and the oil for 3-4 minutes over medium-high heat. Add the onions, carrots and celery and cook 5 more minutes, stirring well. Add the tomatoes and cook 8-10 more minutes stirring well. Add salt, sugar, and basil and cook, stirring 3 more minutes. Add the reserved juices from the tomatoes, the bread and the broth, bring to a boil, stirring well.
Reduce heat to simmer and cook for 1 hour stirring every 15 minutes to prevent soup from sticking at the bottom.
Add the sausage pieces and cook for 30 more minutes, stirring every 15 minutes. Taste for seasoning, add salt and pepper to serve.
Serve the soup with a dollop of extra virgin olive oil on top.
All of the recipes from this show are available in the companion cookbook
Mangiamo! Let's Eat!
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