Photo: Kelly Rossiter
Prep time: 10 minutes
Total time: 45-50 minutes
Yields: 4 servings
- 1/4 plus 1/3 cup extra virgin olive oil
- 5 cloves garlic minced
- 1/2 cup fresh basil, shredded
- 6 cups cubed or torn day-old bread
- 2 28-ounce cans good, quality whole tomatoes in juice
- 2 1/2 cups water
- 10 fresh sage leaves
- In a large soup pot, pour 1/4 cup of the olive oil and gently turn the pan so that the oil coats the bottom; heat over medium heat. When the oil is warm, add your garlic and sauté for a bit but don’t let it get brown.
- Add the basil and stir, then add the cubed bread plus some (at least a 1/2 teaspoon) salt and several good grinds of black pepper. When the bread is oiled and a bit toasted, add the tomatoes and their juices. Roughly mash the whole tomatoes against the side of the pot with a wooden spoon.
- Once this has all cooked together some, taste and add more salt if needed. Then, add water (about 2 and 1/2 cups) to get a thick but not super thick consistency. Simmer for a while, about 40 minutes, stirring regularly.
- In the meantime, make the sage oil by heating the remaining 1/3 cups of oil in a small pan over medium-high heat. When it's quite hot, add all the sage and remove from heat. Let steep for about 20 minutes. Carefully remove the whole leaves for garnish and strain the oil through a fine mesh sieve. When the soup is ready, ladle into bowls and drizzle some of the strained oil over each. Garnish with a fried sage leaf and serve.
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