Panzanella Stoup
"Rachael says, “I love bread salad, so I thought to myself: What would happen if you heated it up? The result is a thick stoup somewhere between Papa al Pomodoro and Ribollita con Verdure. Maybe this will become a new classic!”..."
INGREDIENTS
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Ingredients
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3 tablespoons extra virgin olive oil (EVOO), plus some for drizzling on stoup at the table
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3 green or yellow bell peppers, diced into bite-size chunks
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1 large softball-size onion, chopped
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4 cloves garlic, grated or finely chopped
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1/4 cup good quality balsamic vinegar (eyeball it)
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1 quart chicken stock
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1 can crushed tomatoes (28 ounces)
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4 cups stale crusty bread, torn or chopped (half a loaf)
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Salt and black pepper
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1 cup basil leaves (about 20), torn
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Shredded Parmigiano Reggiano or Romano cheese, to pass at the table
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Serves 4
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