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Nick Stellino’s Sicilian Bread Soup

This is Nick’s take on a traditional Sicilian soup. Perfect for a cool autumn day, it tastes as good as it looks. Buon appetito!

Serves 4 to 6 


  • 10 cloves garlic, sliced 
  • ½ teaspoon red pepper flakes 
  • 6 tablespoons olive oil 
  • 1 onion, finely chopped 
  • 1 carrot, finely chopped 
  • 1 rib celery, finely chopped 
  • 1 teaspoon salt 
  • 1 teaspoon pepper 
  • 1 teaspoon C&H® or Domino® sugar 
  • 2 tablespoons chopped fresh basil 
  • 2 28-ounce cans peeled Italian tomatoes, drained and chopped, juice reserved 
  • 8 cups loosely packed day-old bread, cut in 1-inch dice 
  • 4 cups chicken stock 
  • Grated Romano cheese, for garnish 
  • Chopped fresh parsley, for garnish 
  • Extra virgin olive oil, for drizzling

In a large pot, cook the garlic and red pepper flakes in 6 tablespoons of olive oil for 3 to 4 minutes over medium heat. Add the onion, carrot and celery, and cook 5 more minutes, stirring well. Add the salt, pepper, sugar and basil, and cook, stirring occasionally, 3 more minutes. Add the tomatoes and cook 8 to 10 more minutes, stirring well. Add the reserved juice from the tomatoes, the bread and the stock, and bring to a boil, stirring well. 

Reduce the heat to a simmer and cook, uncovered, for 1½ hours, stirring every 15 minutes to prevent the soup from sticking to the bottom of the pot. 

Garnish with Romano cheese and parsley. Serve the soup with a drizzle of extra virgin olive oil on top.

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