Tuscan Tomato Bread Soup (No Croutons Required Challenge)
Today’s featured dish from one of my favourite cookbooks, How to Cook Italian by Giuliano Hazan, is a Tuscan ‘poor man’s soup’ made with a few simple, healthy, fresh ingredients. Historically, this recipe was a way to use up stale bread so it didn’t go to waste (something I still find useful now).
I loved this delicious soup; the broth with a full tomato and herb depth of flavour, made richer by the olive oil and lovely hearty bread pieces thickening it up. The best recipes are like this; good quality, easily-accessible ingredients, no fancy kitchen gadgets or endless chopping and dicing and perfect for everyone from little ones to adults; everybody sitting around a scrubbed wooden table enjoying the company and the food. Vegetable stock was the base in this dish instead of the traditional beef and I used a good, crusty, Italian bread to stand up to simmering in the soup.
This lovely, classic soup is a welcome peasant dish in a world where we tend to lean towards ostentatious, needless fussing over food.
It’s time to come back to basics.
Note: if anybody would like this recipe, feel free to contact me.