I love me some Rachel Ray. This is one of my all-time favorite 'stoup' recipes. For those of you not in the know, a 'stoup' is too thick to be called a soup, but too thin to be considered a stew. Enjoy carbaholics. This soup is mighty tastey!
What's Needed:
3 T. extra-virgin olive oil
3 bell peppers, one yellow, green, and red; seeded and diced
1 medium onion, chopped
4 garlic cloves, finely chopped
1/4 C. balsamic vinegar
1 28-oz. can crushed tomatoes
4 C. torn or chopped stale crusty bread, about 1/2 a loaf
salt and black pepper
1 C. fresh basil leaves, torn (or about 1 to 1.5 T. of dry basil)
Shredded Parmesan cheese to pass at the table
1. Place a large pot over medium-high heat with 3 T. of olive oil. Add the bell peppers, onions, and garlic. Cook for 10 minutes.
2. Stir in the balsamic vinegar. Cook for 1 minute, then add the chicken stock and crushed tomatoes. Bring to a boil.
3. Add bread. Reduce heat to simmer. Stir after 5 minutes, then let simmer for another 5 minutes.
4. Season with salt and pepper to taste. Fold in the basil. Stoup is done when a spoon stands upright in the pot (see picture).
5. Serve in soup bowl and top with some cheese.
Husband's Grade: C (My grade: A)
PointPlus: 7
Taken from: Rachel Ray Just in Time
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