Bread Soup – a simple soup that warms body and soul.
This was a soup that my Little Nonna made often so I get to think
of her as it simmers on the stove.
1 LB YUKON GOLD POTATOES – diced
1 ONION – coarsely chopped
1 CELERY STALK – thinly sliced
1 TB FRESH BASIL- chopped
SALT – to taste
CRUSTY ITALIAN BREAD
3 TBS OLIVE OIL
1-2 GARLIC CLOVES
PINCH OF RED PEPPER FLAKES
3-4 SMALL TOMATOES – seeded, chopped – optional
HOT CHICKEN STOCK – enough for 6 bowls
Put the potatoes, celery, tomatoes, and basil into a saucepan, cover with chicken stock or cold water and bring to a boil. Add salt, cover, and cook until the potatoes are tender.
Soften the bread in the vegetable mixture quickly, just to moisten and then divide into 6 soup bowls. Pour some hot stock over the bread and spoon the cooked vegetables over each piece.
Meanwhile, heat oil in a frying pan, cook the onions until limp, then the garlic until just aromatic, remove the garlic and add the onions and oil to the soup. Sprinkle with red pepper flakes.
NOTE: Beef or vegetable stock can also be used.