Italian Bread Soup

Ingredients

• 1 small yellow onion -diced
• 28 oz can San Marzano Tomatoes (or 8-10 fresh ones)
• 5 cloves garlic -minced
• 1 clove garlic -whole
• 1.5 qt vegetable stock -low sodium
• 1 tbsp fresh rosemary -chopped
• 1 leaf bay
• 5-6 slices crusty bread (1 inch thick)
• 1 tsp red pepper flakes (or to taste)
• 1/3 cup fresh Italian parsley -roughly chopped
• sea salt & black pepper to taste
• extra virgin olive oil for brushing the bruschetta

Instructions

1. In a medium size heavy bottom soup pot add a splash of water, veggie stock or a light drizzle of olive oil.
2. Add the onions and red pepper flakes and sauté together for about 5 minutes until translucent. At this point stir in the rosemary and garlic and give it a good stir.1 small yellow onion,5 cloves garlic,1 tsp red pepper flakes,1 tbsp fresh rosemary
3. Crush the San Marzano tomatoes with your hands and add them to the pot together with the bay leaf. Pour in the vegetable stock and bring your tomato soup to a gentle simmer. Cook on low flame for 25 minutes. Adjust seasonings to taste with sea salt and set aside.28 oz can San Marzano Tomatoes,1.5 qt vegetable stock,sea salt & black pepper to taste,1 leaf bay

Make the Bruschetta

1. Meanwhile grill the bread on both sides on a cast iron grill pan/griddle until nice charred grill marks form.Use a large garlic clove and rub both sides of the bread. Brush lightly with olive oil and sprinkle with sea salt. (Skip the oil on a WFPB diet)1 clove garlic,5-6 slices crusty bread,extra virgin olive oil for brushing the bruschetta,1/3 cup fresh Italian parsley
2. Using your hands tear the bruschetta into rustic pieces and add them to the soup. Cover with a lid and allow it to sit for 10 minutes, the bread will puff up into instant dumplings as it soaks the broth. Ladle the soup into bowls and serve garnished with the fresh parsley and extra red pepper flakes.