1 pound radicchio
1 tablespoon + ¼ cup olive oil, divided
1 large clove garlic, chopped
1 small red onion, chopped
1 (15-ounce) can tomato sauce (low sodium preferred)
3 cups water
Salt and pepper to taste
4 cups cubed crusty whole grain bread
¾ cup freshly grated Parmigiano-Reggiano
⅓ cup fresh basil leaves
- Wash radicchio, quarter, and remove cores. Chop coarsely. Set a soup pot over medium heat and sauté 1 tablespoon of olive oil, garlic, onion and radicchio together for 10 minutes until softened.
- Add tomato sauce and water. Season with salt and pepper. Bring to a simmer and cook gently for 5 minutes. Meanwhile, toss bread cubes with the remaining ¼ cup olive oil. Sauté in a large pan set over medium-high heat until cubes are golden, turning them frequently.
- Add Parmigiano-Reggiano and basil to soup and stir until the cheese melts. Place bread cubes in the bottom of four soup bowls. Pour the soup over the bread. Serve immediately with more Parmigiano-Reggiano at the table.
Recipe courtesy of Nancy Radke, from The Seasons of Parmigiano-Reggiano. Photo courtesy of istockphoto.com.
Total Fat: 25g
Saturated Fat: 6g