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Tomato and Bread Soup of Siena Recipe

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This recipe for Tomato and Bread Soup of Siena, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Hal Schlais
Added: Wednesday, August 26, 2009


2 T Olive Oil (EVOO)
1 C Onion, finely chopped
1 C Carrots, finely chopped
1 C Celery, finely chopped
2 Garlic Cloves, minced
4 C stale homemade whole wheat bread cubed, crusts removed and blended into bread crumbs
1-2 Jalapeņo Chiles, stemmed, seeded if desired and minced
2 1/2 lb Plum Tomatoes, diced
6 C Vegetable Broth
Salt and freshly ground Black Pepper to taste
8 - 10 Fresh Basil chopped (I used dried)

Heat the oil in a very large pot over medium heat. Add the onion, carrot, celery and garlic. Cook, stirring, until vegetables are soft, 7 to 8 minutes. Add the bread and stir a minute or so until thoroughly coated with the vegetable base. Add the tomatoes and jalapeņo, stir for a few minutes. Add the broth and bring then bring to a gentle boil. Add the salt and black pepper and reduce to simmer stirring occasionally for 45 minutes. Whisk, if necessary, to break up any large pieces of bread and make a creamy thick mixture.




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