Recipe: Sicilian Bread and Tomato-Basil Soup

SICILIAN BREAD AND TOMATO-BASIL SOUP

1/4 cup extra-virgin olive oil
3 large cloves garlic, finely chopped
6 to 8 scallions, white parts finely chopped, green tops thinly sliced
1 lb. very ripe tomatoes, peeled and chopped, juices reserved
1/4 cup dry white wine
8 to 12 large basil leaves, shredded
pinch of cayenne pepper or to taste (optional)
4 cups vegetable broth
salt and freshly ground pepper, to taste
8 oz. slightly stale, dense bread, preferably whole wheat, torn into small pieces

In a large, deep skillet, heat the oil over a medium flame. Add the garlic and white parts of the scallions and cook, stirring, until softened but not browned, about three minutes.

Add the tomatoes, wine, basil and cayenne, if using. Bring to a brisk simmer over medium-high heat. Reduce the heat and simmer gently, uncovered, for 10 minutes, stirring occasionally.

Add the broth, salt and pepper, and bring to a boil over a medium-high heat. Stir in the bread pieces, reduce the heat and simmer gently, uncovered, for about five minutes. Stir occasionally.

Stir in the reserved scallion greens, cover and remove from heat. Let stand for 15 minutes before serving.

Servings: 6
Source: The Mediterranean Vegan Kitchen by by Donna Klein