Recipes from Italy :: Italian Breads and Pastries
6 slices (1/2-in. thick) day-old crusty French bread
3 cloves garlic
Black pepper, to taste
1 Tbsp. olive oil
1 Tbsp. chicken broth
1 onion, diced
3 carrots, chopped
3 celery stalks, chopped
1 zucchini, sliced
1 yellow squash, sliced
1/2 sweet red pepper, diced
1/2 tsp. dried oregano
4 c. torn escarole or dark cabbage
1 (16 ounce) can kidney beans
1 (14 1/2 ounce) can plum tomatoes, drained, juices reserved
1 c. chicken broth
3 Tbsp. grated Parmesan cheese
Oregano leaves (garnish)
Grease a baking sheet. Put the bread on the sheet and bake at 350 degrees fahrenheit until golden brown, about 15 mins. Remove from the oven. Cut 1 garlic clove in half and rub on each side of the toast slices. Sprinkle and distribute with black pepper and set aside.
Heat the oil and broth mixture in a 4-quart pot. Add the onions and sauté until tender, about 10 mins. Mince the remaining garlic. Add the garlic, carrots and celery to the pot. Cover and cook, stirring occasionally, for 10 mins. Add the zucchini, squash, sweet peppers and oregano; cook for 5 mins. Add the escarole, beans and tomatoes; cook until the escarole wilts, about 2 mins. Add black pepper. Pour the vegetable mixture into a 3-quart casserole and top with the toast.
In a large measuring c., combine the reserved tomato juice and the broth; pour over the toast. Sprinkle and distribute with Parmesan. Bake at 375 degrees fahrenheit until the cheese has melted, about 1/2 an hour. Let stand 5 mins. and garnish with oregano.
Serves 6.
