Ingredients
¼ cup olive oil, plus more for serving
1 yellow onion, diced
5 cloves garlic, minced
½ cup white wine
8 ounces stale Italian bread, cubed
4 cups chicken broth
1 (28-ounce) can whole peeled San Marzano tomatoes
Salt and ground black pepper, to taste
10 basil leaves, torn
Optional Ingredients
Flaked parmesan cheese, for serving
Directions
Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-low heat.
Add the onion and garlic and sweat until very soft, stirring occasionally, about 5 minutes.
Add the white wine and bring to a simmer. Reduce by half.
Add the bread and toast lightly, then cover with chicken broth. Bring the broth to a simmer and cook for 15-20 minutes, until the bread is very soft.
Add the tomatoes, crushing by hand to create a puree. Bring to a simmer and cook until thick, about 5-10 minutes.
Season to taste with salt and pepper, then add the torn basil.
Serve with an extra drizzle of olive oil, cracked black pepper, and parmesan, if desired.
Nutrition