Ingredients

(Preparation 30 minutes)

1/4 cup extra-virgin olive oil
3 large cloves garlic, finely chopped
6 to 8 scallions, white parts finely chopped, green tops thinly sliced
1 pound very ripe tomatoes, peeled and chopped, juices reserved
1/4 cup dry white wine
8 to 12 large basil leaves, shredded
Pinch of cayenne pepper or to taste (optional)
4 cups vegetable broth
Salt and freshly ground pepper, to taste
8 ounces slightly stale, dense bread, preferably whole wheat, torn into small pieces

Directions

In a large, deep skillet, heat the oil over a medium flame. Add the garlic and white parts of the scallions and cook, stirring, until softened but not browned, about 3 minutes.

Add the tomatoes, wine, basil and cayenne, if using. Bring to a brisk simmer over medium-high heat. Reduce the heat and simmer gently, uncovered, for 10 minutes, stirring occasionally

Add the broth, salt and pepper and bring to a boil over a medium-high heat. Stir in the bread pieces, reduce the heat and simmer gently, uncovered, for about 5 minutes. Stir occasionally.

Stir in the reserved scallion greens, cover and remove from heat. Let stand for 15 minutes before serving. Makes 6 servings.

Nutrition information per serving: 238 cal., 11 g total fat, 2 g saturated fat, 0 mg chol., 555 mg sodium, 6 g dietary fiber, 12 g pro.