Before you toss out those last few pieces of stale bread consider transforming it into a delicious soup. Dr. Anne Fishel, author of Home for Dinner: Mixing Food, Fun and Conversation for a Happier Family and Healthier Kids, calls this "recipe recycling" and she’s got a bunch of other ideas on how to create interesting and scrumptious meals from leftovers in her new cookbook. This tomato soup recipe is a great way to not only use up bread but also those tomatoes that are no longer look quite so perfect. Her Tuscan Tomato Bread Soup is perfect on a chilly night, will help you use up those last remaining ingredients, and fill your belly with goodness!
Tomato Bread Soup
Courtesy of Anne K. Fishel, Ph.D., Home for Dinner: Mixing Food, Fun and Conversation for a Happier Family and Healthier Kids
Photo by Joanne Smith/Headshots Photography
2 tablespoons olive oil
1 onion, diced
1 celery stalk, diced
1 carrot stick, diced
2 cloves garlic, minced
1 fennel bulb, diced
2 cups stale bread, cut into cubes (If you only have fresh bread, you can lightly toast it)
1 (28-ounce) can plum tomatoes (pureed in a food processor) or 4 fresh tomatoes
1 quart vegetable or chicken stock
¼ cup red wine
½ cup chopped fresh basil leaves
Grated Parmesan cheese
In a Dutch oven or heavy soup pan, heat the oil and throw in the onion, celery, carrots, garlic, and fennel, sautéing over medium heat until soft. Then toss in the bread and stir for about 1 minute, or until it is coated in oil.
Add the tomatoes, basil leaves, stock, and wine, and simmer over low heat for about 30 minutes. Season with salt and pepper.
Serve with generous amounts of Parmesan cheese on top.