Pappa al Pomodoro







Ingredients:
1 cup

basil

basil
1 cup

carrots

carrots
3 cups

ciabatta bread

ciabatta bread
1/2 cup

dry red wine

dry red wine
1 - 1/2 cups

fennel bulb

fennel bulb
4 cloves

garlic

garlic
6 servings

olive oil

olive oil
2 cups

onions

onions
56 oz

plum tomatoes

plum tomatoes
6 servings

salt and pepper

salt and pepper
4 cups

vegetable stock

vegetable stock
Instructions:
Heat the oil in a large stockpot over medium heat.
Add the onions, carrots, fennel and garlic and cook over medium-low heat for 10 minutes, until tender.
Add ciabatta cubes and cook for 5 more minutes.
Add tomatoes along with vegetable stock, red wine, basil, 1 Tb salt, and 1½ tsp pepper. Bring soup to a boil, lower the heat, and allow to simmer, partially covered, for 45 minutes.Meanwhile preheat oven to 375 degrees F.
Place ciabatta on a large sheet pan and drizzle with olive oil and sprinkle with salt and pepper; toss well. Cook, stirring occasionally, for 20-25 minutes, until crisp.Beat with whisk to break up bread or use immersion blender to desired consistency. Taste for seasonings.
Serve hot with croutons.