Ingredients
- 1 stale loaf, about 7 cups Italian Bread, cubed
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 small Onion, chopped
- 2 tbsp Bellino Minced Garlic
- 1 can Cento Certified San Marzano Tomatoes (28 oz), with puree
- 1 tbsp Cento Double Concentrated Tomato Paste Tube
- pinch Sugar
- ¼ tsp Cento Crushed Red Pepper
- to taste Cento Fine Sicilian Sea Salt
- to taste Cento Ground Black Pepper
- 4 cups Cento Organic Vegetable Stock
- 3 tbsp Fresh Basil Leaves, chopped
Directions
In a large pot, heat olive oil over medium heat. Add onions, and cook until tender, about 5 minutes. Add garlic, tomato paste, sugar, red pepper flakes, half of the basil, salt and pepper, and cook for about 10 minutes, stirring occasionally. Add tomatoes and vegetable stock and cook for 15 minutes. Once the tomatoes have cooked down, add the bread cubes and remaining basil. Bring to a simmer, while stirring and smashing the bread pieces, about 10 minutes or until soup is thick. Serves 2-4.
