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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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From the long defunct Rockin' Robin Cafe in Oswego, NY. The owner/cook was pretty temperamental, but he made killer soups! I love the sage in this, it's a nice change from basil. Ingredients:
1/2 cup olive oil, divided |
3 garlic cloves, chopped |
1/4 cup dried rubbed sage leaves or 1/2 cup fresh sage leaf, chopped |
8 -10 ounces stale coarse-textured bread, thinly sliced |
2 lbs tomatoes, peeled (and crushed or finely chopped, do not use tomatoes sold as c) or 2 (28 ounce) cans whole tomatoes, drained (and crushed or finely chopped, do not use tomatoes sold as c) |
4 cups chicken stock |
4 cups beef stock |
salt, pepper to taste |
1/4 lb butter (or to taste) |
1/2 cup parmesan cheese, freshly grated |
Directions:
1. Heat 1/4 Celsius olive oil in saucepan, saute garlic and fresh sage (add dry at later point) until garlic just starts to color. Add bread, tomatoes, stock, and seasonings. Heat to a simmer, cover and cook on low 45 minutes, stirring occasionally.
2. Remove cover, add dry sage, butter, and remaining 1/4 Celsius olive oil. Cook another 5 minutes. Stir in cheese after removing from heat. Adjust seasonings and serve with extra cheese.
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