Note that in the original Ottolenghi recipe, he soaks the torn croutons in the soup pot for several minutes before serving so the bread thickens the soup. However, my family always serves the torn croutons at the table as a garnish for a little more texture.
Ingredients
- 2 large onions
- 2 fennel bulbs
- olive oil
- 2-3 large carrots
- 6 celery stalks
- 2 tablespoons tomato paste
- 2 cups white wine
- 28 ounces canned tomatoes
- 1/2 cup chopped fresh herbs
- 4 bay leaves
- 4 teaspoons sugar
- 6-8 cups light vegetable broth
- salt and pepper
- sourdough bread or a baguette
For the Pesto
- 1-2 cups basil leaves
- 3-4 garlic cloves
- parm or vegan parm
- toasted pine nuts or almonds
- few pinches of salt
- few tablespoons of olive oil
