Ingredients
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1/2 tablespoon olive oil
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1/2 onion, diced
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3 garlic cloves, minced
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1/16 teaspoon red pepper flakes
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1 (28 ounce) can diced tomatoes, drained, reserve juices (or equivalent fresh)
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1/2 teaspoon sugar
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2 tablespoons fresh basil, chopped
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4 cups loosely packed day old bread, 1-inch dice (sourdough gives the best flavor)
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1 (15 1/2 ounce) can chicken broth
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1 (15 1/2 ounce) can beef broth
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5 ounces low-fat smoked sausage, cubed (or any low fat sausage)
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fresh grated parmesan cheese
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chopped fresh Italian parsley
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1 carrot, sliced
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1 celery rib, sliced
Instructions
- In a large pot, saute onion in oil over medium-high heat for a few minutes.
- Add carrots, celery, garlic, and red pepper flakes, and continue to cook another few minutes.
- Add the drained tomatoes (reserve juices) and cook about 8-10 minutes more, stirring well.
- Add sugar and basil and cook 3 more minutes, stirring frequently.
- Add reserved juices from the tomatoes, bread, and broths. Bring to a boil, stirring well.
- Reduce heat and simmer for about 1 hour, stirring every 10 minutes to prevent soup from sticking to the bottom.
- Add sausage and cook for an additional 30 minutes, stirring every 10 minutes to prevent sticking.
- Taste for seasoning; add salt and pepper, if desired. Top with parmesan cheese and parsley, and serve.