Save up your rock hard, stale bread to make hot and tasty soup on a cold winter’s day. Here’s the recipe for our delicious Bread Soup… enjoy!
Extra-virgin olive oil
3 large cloves garlic, smashed
Generous pinch of red pepper flakes
1 loaf stale rustic bread pulled or broken apart into palm size chunks
2 pounds garden fresh tomatoes, coarsely chopped
1 26 ounce can Cento San Marzano tomatoes, hand-squeezed
1 handful freshly grated Pecorino
1 rosemary sprig and 1 thyme sprig tied with kitchen twine
Maldon sea salt and freshly ground pepper
Fresh Italian flat leaf parsley, chopped coarsely
Heat a large soup pot over medium and add enough olive oil to cover. Add the crushed garlic and cook for a few minutes stirring ever so often to brown. Add the tied herbs. Now add the red pepper flakes and stir to long enough to just the edge of burning.
Add water to barely cover. Then add the tomatoes. Season with Maldon sea salt and freshly ground pepper to taste. Simmer, stirring occasionally until the bread is soft and the tomatoes have broken apart… about a half hour.
Add the Pecorino and chopped parsley and stir. Serve hot in warmed soup bowls garnished with a pinch of Pecorino, more chopped parsley and a drizzle of olive oil.