Ingredients
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5 slices Italian bread, crusts removed and cut into 1 (1/2-inch thick slices)
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4 tablespoons olive oil (plus extra for drizzling)
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1/2 cup onion, diced
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5 garlic cloves, crushed and coarsely chopped
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1/4 teaspoon red pepper flakes, crushed
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4 pepperoncini peppers, chopped
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16 plum tomatoes, skinned, seeded and cut into 1/2 (about 4 cups)
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4 cups beef stock or 4 cups beef broth
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12 leaves fresh basil, torn into 1 (leaves)
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1/2 cup gorgonzola, crumbled
Instructions
- Preheat oven to 350°F degrees, place bread cubes on baking sheet and toast until edges are lightly brown, about 8-10 minutes.
- Heat olive oil in a 5 quart pot over medium heat, add onions and cook for 3-4 min or until they begin to soften.
- Add the garlic and crushed red pepper and continue to cook, stirring, for an additional 5 minutes or until the garlic becomes golden.
- Add pepperoncini, tomatoes, beef stock and toasted bread and bring to a boil.
- Reduce to a simmer, add basil and cook, covered, 30-40 minutes stirring occasionally.
- Season to taste with salt and pepper. Ladle into soup bowls and drizzle with olive oil, garnish with crumbled Gorgonzola.