Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 5 slices Italian bread, crusts removed and cut into 1 (1/2" thick slices)
- 4 tablespoons olive oil (plus extra for drizzling)
- 1/2 cup onions, diced
- 5 cloves garlic, crushed and coarsely chopped
- 1/4 teaspoon red pepper flakes, crushed
- 4 pepperoncini peppers, chopped
- 16 plum tomatoes, skinned, seeded and cut into 1/2 (about 4 cups)
- 4 cups beef stock or beef broth
- 12 leaves fresh basil, torn into 1 (leaves)
- 1/2 cup gorgonzola, crumbled (optional)
- =
Directions
Preheat oven to 350F degrees, place bread cubes on baking sheet and toast until edges are lightly brown, about 8-10 min.
Heat olive oil in a 5 quart pot over medium heat, add onions and cook for 3-4 min or untill they begin to soften.
Add the garlic and crushed red pepper and continue to cook, stirring, for an additional 5 minutes or untill the garlic becomes golden.
Add pepperoncini, tomatoes, beef stock and toasted bread and bring to a boil.
Reduce to a simmer, add basil and cook, covered, 30-40 minutes stirring occassionally.
Season to taste with salt and pepper. Ladle into soup bowls and drizzle with olive oil, garnish with crumbled gorganzola.