Chef Dave's Bread Soup Recipe with Sausage

 The only thing I do different to this is cook the sausage 1^st and then cook the garlic and veggies in the pot with all

the brown crusty bits on the bottom and then I deglaze after cooking the veggies with about  a cup of red wine.

We use hearty breads like 9 grain and Tuscan bread.  You won't believe how this ends up the bread tastes like hunks of melted cheese.    

I originally got from Nick Stellino an

Italian chef on Wqed.  I just tweaked it a little like I do with all recipes.

Buon Appetito!

David Anderson

Bread Soup with Sausages

Ingredients

10 cloves garlic

1/2 teaspoon red pepper flakes

6 tablespoons olive oil

1 onion, finely chopped

1 carrot, finely chopped

1 ribs celery, finely chopped

2 28-ounce cans Italian peeled tomatoes, drain and chopped, reserve juices

Salt to taste

1 teaspoon sugar

2 tablespoons chopped fresh basil

8 cups loosely packed day-old bread, cut in 1-inch dice

4 cups Chicken Stock

3/4 pounds spicy Italian sausage, cut into 1-inch rounds

Grated Romano cheese for garnish

Chopped parsley for garnish

Serves 4-6

In a large pot, cook the garlic and red pepper flakes, in the olive oil for 3 to 4 minutes over medium-high heat. Add the onion, carrot, and celery and cook 5 more minutes, stirring well. Add the tomatoes and cook 8 to 10 more minutes stirring well. Add salt, sugar, and basil and cook, stirring 3 more minutes. Add the reserved juices from the tomatoes, the bread, and the stock, bring to a boil, stirring well.

Reduce heat to simmer and cook for 1 hour, stirring every 15 minutes to prevent soup from sticking at the bottom.

Add the sausage pieces and cook for 30 more minutes, stirring every 15 minutes. Taste for seasoning.

Garnish with Romano cheese and parsley. Serve the soup with a drizzle of extra-virgin olive oil on top.