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Ingredients

• 3 tablespoons extra virgin olive oil (EVOO), plus some for drizzling on stoup at the table
• 3 green or yellow bell peppers, diced into bite-size chunks
• 1 large softball-size onion, chopped
• 4 cloves garlic, grated or finely chopped
• 1/4 cup good quality balsamic vinegar (eyeball it)
• 1 quart chicken stock
• 1 can crushed tomatoes (28 ounces)
• 4 cups stale crusty bread, torn or chopped (half a loaf)
• Salt and black pepper
• 1 cup basil leaves (about 20), torn
• Shredded Parmigiano Reggiano or Romano cheese, to pass at the table

Description

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