INGREDIENTS
Serves 2
1/2 cup extra-virgin olive oil, divided
1 small red onion, peeled and medium diced
1 stalk celery, thinly sliced
1 small carrot, peeled and cut into thin half-moons
3 cloves garlic, minced
2 cups canned diced tomatoes and their juice
3 cups chicken or vegetable broth
11/2 cups cubed stale crusty bread
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup grated Parmigiano-Reggiano cheese
8 basil leaves, torn into rough pieces
1. Heat half the oil in a medium pot over medium-high heat. Add the onion, celery, carrot, and garlic. Sauté 5 minutes until the vegetables are tender.
2. Add the tomatoes and broth and simmer 15 minutes.
3. Add the bread and simmer another 15 minutes.
4. Whisk the soup until the bread dissolves and the soup thickens; add the salt and pepper.
5. Pour into two warmed bowls and top each bowl with the cheese. Drizzle with the remaining olive oil and top with the basil leaves.
OLIVE OIL AS A SEASONING
In Italy olive oil is as essential for seasoning as it is for cooking. Soups, grilled meats and fish, and all manner of vegetables are drizzled with extra-virgin olive oil as a final step to finish the dish with the great fragrance and silky texture that this liquid gold provides.