Pappa al Pomodoro: Tuscan Bread Soup with Mussels (Guest Post by Leeann)

Ingredients:
2 cans peeled San Marzano tomatoes – lightly crushed by hand
2 loaves ciabatta - crusts peeled off and very, very stale
5 cloves garlic, chopped
1 onion, chopped
1 teaspoon crushed red pepper flakes
1 tablespoon chopped jalepeno
1 big can chicken stock
Extra Virgin Olive Oil
Splash of red wine
Lots of basil
Salt
Pepper
Parmesan – a chunk for grating and the rind for the soup (We omitted the grated parm because of my "Lenten promise.")

Preparation:
Have all your vegetables chopped and bread sliced into 1-inch cubes.

Heat about 1/2 cup of olive oil in a large stockpot over medium heat. When hot, add onions, garlic and jalepeno. Cook over medium-low heat for 10 minutes, until tender.

Add the tomatoes and remaining juice, salt and pepper, parm rind if you’re using one and bring to a boil. Reduce heat to a simmer, and let it cook for a half hour or so.

Add ciabatta cubes and let the bread soak up some tomato, then start adding your stock. It’ll need a lot so just sort of eye-ball it. Continue adding stock to your desired consistency. At this point, we added a healthy shot of red wine, along with a ton of basil, and seasoned again with salt and pepper. (Also added thyme and oregano.)

Bring the soup to a boil, lower the heat, then allow to simmer for a bit. Then toss in a pound of mussels, cover, and allow the mussels to open up, about 5 minutes.

Ladle into bowls and grate with some parmesan cheese if you didn't give up cheese for Lent (and regret it!). Top with some more basil and olive oil. Enjoy!