Italian Bread & Tomato Soup
Combine squash, grape tomatoes, lemon juice, 1 tablespoon oil, salt, sugar and crushed red pepper in a medium bowl. Set aside.Advertisement
Heat 2 tablespoons oil in a large pot over medium heat. Add bread and cook, stirring, until starting to brown, about 4 minutes. Transfer to a bowl, scraping the pan clean with a spatula.
Add the remaining 1 tablespoon oil, onion, carrot, garlic and fennel seed to the pot. Cook on medium-low, stirring occasionally, until tender but not brown, 3 to 5 minutes. Add tomatoes and all their juices, broth and the bread. Bring to a boil. Reduce heat to a simmer and cook, uncovered, for 20 minutes.
Add kale, basil and pepper. Simmer for 10 minutes more. Serve the soup topped with the squash mixture and garnished with more basil, if desired.
Tip: To peel tomatoes, cut a small X in the bottom and plunge into boiling water until the skins are slightly loosened, 30 seconds to 2 minutes. Transfer to a bowl of ice water for 1 minute. Peel with a paring knife, starting at the X.
2 1/2 vegetable, 2 fat, 1 1/2 starch