Sunday Best Pappa Al Pomodoro

Serves 6

Prep Time: about an hour and 30 minutes

 

1/2 cup extra virgin olive oil

1 large yellow onion, peeled and finely diced, about 1 ½ cups

2 medium carrots, peeled, trimmed and chopped, about 1 cup
1 fennel bulb, tops trimmed, cored and thinly sliced, about 1 cup
4 medium garlic cloves, peeled and minced, about 1 tablespoon
3 cups ciabatta, crusts removed and cut into 1-inch pieces
2 (28-ounce) cans San Marzano plum tomatoes
4 cups good quality chicken stock
1/2 cup dry red wine

1 cup chopped fresh basil

1 tablespoon sea salt

1 ½ tablespoons freshly ground black pepper

2 ounces Parmesan cheese, grated, about 1/2 cup

Directions

Heat the olive oil in a large stockpot over medium heat. Add the onion, carrots, fennel, and garlic and cook about 10 minutes, or until tender. Add the ciabatta and cook for 5 more minutes.

Place the plum tomatoes into the bowl of a food processor and pulse until coarsely chopped.

Add the tomatoes to the stockpot, with the chicken stock, dry red wine, basil, salt and pepper. Bring the soup to a boil, lower the heat to simmer, and cook with lid allowing some heat to escape for 45 minutes.

Ladle into bowls and garnish with shaved parm and a few basil leaves if desired.