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2 T. extra-virgin olive oil (EVOO) <\/span><\/p>\n 3 yellow bell pepper, chopped <\/span><\/p>\n 1 large, softball-size onion, chopped <\/span><\/p>\n 2 cloves garlic, grated or finely chopped <\/span><\/p>\n 1\/4 C. balsamic (eyeball it) <\/span><\/p>\n 1 quart chicken stock (use vegetable to make it vegetarian) <\/span><\/p>\n 1 28-ounce can crushed tomatoes <\/span><\/p>\n 3 to 4 C. bread ends from freezer <\/span><\/p>\n Salt and black pepper <\/span><\/p>\n 10 basil leaves, torn <\/span><\/p>\n Parmigiano Reggiano, for passing <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Place a large soup pot over medium-high heat with 2 turns of the pan of EVOO, about 2 T.. Add the peppers, onion and garlic, and cook, stirring every now and then, for 3-4 minutes, until the veggies start to get tender. Add the balsamic vinegar, chicken stock and crushed tomatoes to the pot and bring up to a bubble. Add the bread pieces right from the freezer, some salt and pepper, and simmer for 10-15 minutes, stirring every now and then. Let the soup thicken \u00e2\u20ac\u201c- when you can stick a spoon in it, it’s done! Taste and re-season with salt and pepper. To serve, garnish each portion with some of the torn basil leaves and pass some grated Parmigiano Reggiano at the table.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 2 T. extra-virgin olive oil (EVOO) 3 yellow bell pepper, chopped 1 large, softball-size onion, chopped 2 cloves garlic, grated or finely chopped 1\/4 C. balsamic (eyeball it) 1 quart chicken stock (use vegetable to make it vegetarian) 1 28-ounce can crushed tomatoes 3 to 4 C. bread ends from freezer Salt and black pepper 10 basil leaves, torn Parmigiano Reggiano, for passing \u00c2\u00a0 Place a large soup pot over medium-high heat with 2 turns of the pan of…<\/p>\n