Categories: Soup
Ingredients
- 1/2 cup olive oil
- 6 oz. ciabatta, cut into 1-inch cubes
- 3/4 tsp ground fennel seeds
- 3 shallots, finely chopped
- 2 garlic cloves, chopped
- 2 tbsp. tomato paste
- 1/4 tsp crushed red pepper
- 28 oz. can diced plum tomatoes
- 3 3/4 cups vegetable stock
- 3 tbsp. finely chopped fresh parsley
- 12 fresh basil leaves, torn, plus 2 tbsp. thinly sliced
- 1/2 cup fresh ricotta
Directions
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In a large pot, heat 1/4 cup oil over medium-high. Add the bread, ground fennel seeds, and 1 tsp each salt and pepper. Cook, stirring often, until toasted, about 5 minutes. Transfer to a paper towel.
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Add 2 tbsp. oil to the pot; heat over medium-low. Add the shallots and garlic. Cook, stirring occasionally, until tender, about 5 minutes. Add the tomato paste and crushed red pepper. Cook, stirring often, until fragrant, about 2 minutes. Stir in the tomatoes and their juices and the stock. Cook over high heat, stirring occasionally, until thickened, about 15 minutes.
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Stir in the bread, parsley, and torn basil. Heat over medium-low, stirring occasionally, until the bread just starts to break down, 3 to 5 minutes; season.
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Divide the soup among bowls. Drizzle with the remaining 2 tbsp. oil. Dollop with the ricotta. Top with the sliced basil.