Include in Print View:

Tomato, Bread & Pastina Stew

Tomato~ Bread & Pastina Stew recipe image
This rustic Tomato Bread & Pastina Stew is a delightful, quick-cooking dish that transforms simple pantry staples into a meal worthy of a cozy evening. The combination of sweet, softened onions, aromatic garlic, and tangy tomatoes creates a rich base, while the addition of stale bread adds a unique, hearty texture that thickens the broth. Tiny pastina noodles cook quickly, absorbing the flavorful juices. It&# 226;€™s a perfect vegetarian option for weeknight dinners or light lunches. The dish is enhanced with fresh marjoram and a splash of dry white wine, offering a sophisticated yet humble taste. Serve it warm with a drizzle of olive oil and plenty of freshly grated Parmesan cheese for the ultimate comfort food experience.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 64.8
Dietary: Gluten-free, Vegetarian
Description
This rustic Tomato Bread & Pastina Stew is a delightful, quick-cooking dish that transforms simple pantry staples into a meal worthy of a cozy evening. The combination of sweet, softened onions, aromatic garlic, and tangy tomatoes creates a rich base, while the addition of stale bread adds a unique, hearty texture that thickens the broth. Tiny pastina noodles cook quickly, absorbing the flavorful juices. It&# 226;€™s a perfect vegetarian option for weeknight dinners or light lunches. The dish is enhanced with fresh marjoram and a splash of dry white wine, offering a sophisticated yet humble taste. Serve it warm with a drizzle of olive oil and plenty of freshly grated Parmesan cheese for the ultimate comfort food experience.
Ingredients
  • 6 cup
Directions
  1. 1
    Heat olive oil in a large, deep skillet over low heat.
  2. 2
    Add crushed garlic and finely diced onions; cook, stirring occasionally, for 5 minutes until onions are soft and translucent.
  3. 3
    Roughly crumble stale Italian or French bread into 1/4-inch pieces and add to the skillet.
  4. 4
    Cook the bread, stirring constantly, for 1 minute to toast slightly.
  5. 5
    Add chopped peeled tomatoes, marjoram, salt, pepper, dry white wine, and water (or tomato juice).
  6. 6
    Cover the skillet and simmer, stirring occasionally, for 20 minutes to allow flavors to meld.
  7. 7
    Stir in the pastina and cook uncovered for an additional 3 minutes until tender.
  8. 8
    Pour the hot stew into a large covered serving dish or soup tureen.
  9. 9
    Serve immediately, offering grated cheese and additional olive oil on the side.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 64.8kcal
% Daily Value *
Total Fat 0.7g2%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 18.0mg1%
Total Carbohydrate 14.0g5%
Dietary Fiber 4.3g18%
Sugars 9.4g
Protein 3.2g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use stale bread for best results as it holds its texture better in the stew. If using fresh bread, toast it lightly in the oven first.

Roma tomatoes are ideal for this recipe due to their low moisture content. If using canned tomatoes, reserve the juice for the liquid component.

Fresh marjoram is preferred for a brighter flavor, but dried marjoram can be used as a substitute (use 2 teaspoons instead of 3 tablespoons fresh).

For a vegan version, omit the cheese or use a plant-based Parmesan alternative.

This stew is best served immediately while the pastina is still tender, as it will continue to absorb liquid and swell if left to stand.

Keywords: tomato stew, pastina, bread stew, vegetarian, vegan, italian, comfort food, quick dinner, marjoram, onion, garlic, olive oil, white wine, rustic, hearty, pantry meal, stale bread, tomato soup, pasta, easy recipe, homemade
Read it online: https://www.chefs-mate.com/recipe/tomato-bread-pastina-stew-2/