This rustic tomato bread soup, known as Panzanella in its salad form but here transformed into a warm, comforting broth, is a celebration of simple ingredients. The base of sautéed leeks and garlic provides a sweet, aromatic foundation for ripe, peeled tomatoes. Fresh basil adds a bright, herbal note that cuts through the richness, while day-old Italian bread cubes soak up the flavorful stock, creating a thick, hearty texture. It is a perfect dish for using up leftovers, offering a satisfying, homestyle meal that feels both nourishing and elegant. Serve it as a light lunch or a starter for a larger dinner, garnished with freshly grated Parmesan for an extra touch of umami.
Cucina Rustica: Tomato Bread Soup
Description
This rustic tomato bread soup, known as Panzanella in its salad form but here transformed into a warm, comforting broth, is a celebration of simple ingredients. The base of saut&# 195;©ed leeks and garlic provides a sweet, aromatic foundation for ripe, peeled tomatoes. Fresh basil adds a bright, herbal note that cuts through the richness, while day-old Italian bread cubes soak up the flavorful stock, creating a thick, hearty texture. It is a perfect dish for using up leftovers, offering a satisfying, homestyle meal that feels both nourishing and elegant. Serve it as a light lunch or a starter for a larger dinner, garnished with freshly grated Parmesan for an extra touch of umami.Ingredients
Directions
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Heat the olive oil in a heavy saucepan over medium heat.
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Add the chopped leek and minced garlic to the pan.
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Sauté the leeks and garlic, stirring frequently, for about 3 minutes until softened and fragrant.
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Stir in the chopped tomatoes and half of the fresh basil.
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Bring the mixture to a boil, then reduce heat to simmer gently for 5-10 minutes until the tomatoes break down and the sauce thickens slightly.
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Pour in 1 cup of the vegetable or chicken stock, along with the salt and pepper.
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Return the soup to a boil, stirring well to combine the flavors.
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Remove the saucepan from the heat.
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Stir in the cubed day-old Italian bread immediately.
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Let the soup stand for a few minutes to allow the bread to absorb the liquid.
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If the soup is too thick, warm the remaining stock and add it gradually until your desired consistency is reached.
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Stir in the remaining fresh basil.
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Ladle the soup into warmed bowls.
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Sprinkle generously with freshly grated Parmesan cheese before serving.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 642.8kcal
- % Daily Value *
- Total Fat 21.0g33%
- Saturated Fat 5.6g28%
- Cholesterol 86.7mg29%
- Sodium 3233.1mg135%
- Total Carbohydrate 68.2g23%
- Dietary Fiber 5.6g23%
- Sugars 10.5g
- Protein 39.9g80%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
