Bread and Tomato Soup ... would you like some soup with that bread?

I have a little guilty pleasure when I eat soup that I have carried through from childhood to adulthood. We all have our quirks, this is one of mine. It's particularly noticeable when I eat a "smooth" soup such as tomato soup. I like my soup thick. Real thick. More like a stew really. It has caused those who are in my company when I eat soup to ask if I would like some soup with my crackers.  Funny people. I like to add almost a whole sleeve of crackers to my bowl. It makes it feel more like a hearty meal for me, not just an appetizer. I refrain somewhat when I'm amongst others to avoid embarrassment and ridicule ...I'll just use half a sleeve to be polite. You can imagine my excitement when I discovered an Italian recipe that combines soup AND a whole load of bread. Those Italians have thought of everything, culinary wise. Smart people.

It's a perfect soup for this particular time of year when many have an over abundance of tomatoes in their garden (unfortunately my first time growing tomato plants this year was a bit of a bust, more like pathetic...better luck next year.) You can also be lazy and used the canned variety, which I did. I am not ashamed. And as it so happens, I had half a loaf of stale bread hanging around, just waiting to go bad (you know what shifty characters those bread loaves are....always loafing around.)  I absolutely hate wasting food and throwing it out. Problem solved. As mentioned, I love my soups super thick so I added some white beans to the mix, for added protein, fibre and over-all deliciousness.  End result? A hearty, decadent, rich meal..  and a soup that I don't have to add any crackers to. A first.  I can eat this soup and not fear ridicule and shame. Finally. Who knew a soup could do so much for one's self esteem?!

Cheers from Bistro 164. Solving your issues one bowl of soup at a time...

Tomato and Bread Soup

adapted from "The Best Ever Italian Cookbook" by Carla Capalbo

Serves 4

Skill level: Super easy!

Ingredients

6 tbsp olive oil

2-3 cups stale bread, chopped into 1 inch cubes (original recipe calls for 1 1/2 cups but I like my soup extra thick)

1 medium onion, chopped

2 cloves of garlic, finely chopped

1 x 28 oz can of diced tomatoes (or 1 1/2 lb ripe tomatoes, peeled and chopped)

3 tbsp fresh chopped basil

7 - 8 cups chicken broth 

2 cups of white beans (you can used canned or dried/rehydrated/cooked beans, your choice)

salt and freshly ground pepper to taste

Directions

Heat 4 tbsp of olive oil in a large saucepan. Add the bread cubes and cook until golden brown. Remove to plate and drain on paper towels.

Add the remaining oil and cook the onion and garlic, until the onion is soft and translucent. Stir in the tomatoes, bread and basil. Season with a pinch or two of salt and cook over moderate heat, stirring occasionally for about 15 minutes.

Heat the chicken broth in a separate pot. Bring to a simmer. Add it to the pan with tomato mixture. Add the white beans and mix well. Bring to a boil, lower heat and simmer for 20 minutes.  

Remove from heat. Use a fork to mash the tomato, bread, and beans together. Season with salt and pepper. Let stand for about 10 minutes before serving. Swirl in some olive oil if desired or garnish with grated parmesan cheese for the ultimate in decadence.