Ingredients Jump to Instructions ↓

  1. 4 cups 948ml Chicken broth

  2. 2 Day-old Italian bread,

  3. 1/2" thick

  4. 1/2 Red bell pepper - cored, seeded (small)

  5. 25 Plum tomatoes - halved, cored,

  6. And seeded 1 Onion - peeled, and (medium)

  7. Cut in 1/2" slices

  8. Olive oil - as needed

  9. 1/4 cup 10g / 0.4oz Basil leaves

  10. 1 Celery stalk - chopped

  11. 1 Garlic clove - minced

  12. 1/2 teaspoon 2 1/2ml Salt

  13. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

Instructions Jump to Ingredients ↑

  1. In a large stockpot, add the chicken broth and bread, and set aside for 1 hour.

  2. Meanwhile, prepare the vegetables: Flatten the pepper half with the palm of your hand. Brush the pepper half, tomato halves, and onion slices with oil. Grill the vegetables over Direct High heat until lightly charred, 6 to 8 minutes, turning once halfway through grilling time. Remove from grill.

  3. When tomatoes and pepper are cool enough to handle, remove their skins. Rough chop all the grilled vegetables.

  4. Add the grilled vegetables and the rest of the ingredients to the pot and simmer over low heat for 45 minutes, stirring occasionally. Serve with crusty Italian bread or baguette.

  5. This recipe yields 6 to 8 servings.

  6. Wine Recommendation: This hearty peasant-style dish calls for an earthy red. We love a young Chianti Classico or Chianti Rufina with this; nothing fancy, just a wonderful heart-warmer that will bring a smile of satisfaction with every sip.


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