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Prep Time: 40 Minutes Cook Time: 50 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Savory, thick, and satisfying. Perfect for lunch when served with a tossed greens salad. Ingredients:
5 slices italian bread, crusts removed and cut into 1 (1/2-inch thick slices) |
4 tablespoons olive oil (plus extra for drizzling) |
1/2 cup onion, diced |
5 garlic cloves, crushed and coarsely chopped |
1/4 teaspoon red pepper flakes, crushed |
4 pepperoncini peppers, chopped |
16 plum tomatoes, skinned, seeded and cut into 1/2 (about 4 cups) |
4 cups beef stock or 4 cups beef broth |
12 leaves fresh basil, torn into 1 (leaves) |
1/2 cup gorgonzola, crumbled (optional) |
Directions:
1. Preheat oven to 350°F degrees, place bread cubes on baking sheet and toast until edges are lightly brown, about 8-10 minutes.
2. Heat olive oil in a 5 quart pot over medium heat, add onions and cook for 3-4 min or until they begin to soften.
3. Add the garlic and crushed red pepper and continue to cook, stirring, for an additional 5 minutes or until the garlic becomes golden.
4. Add pepperoncini, tomatoes, beef stock and toasted bread and bring to a boil.
5. Reduce to a simmer, add basil and cook, covered, 30-40 minutes stirring occasionally.
6. Season to taste with salt and pepper. Ladle into soup bowls and drizzle with olive oil, garnish with crumbled Gorgonzola.
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