Pappa al Pomodoro

We are still dealing with a sick doggie around our house.  Our beloved lab, Otis, has been taking an antibiotic for a foot infection that developed over a week ago.  I ended up calling the vet and requesting that his medication be changed.  Today Otis started a new antibiotic that will hopefully, not make him feel quite so bad.  He has eaten like a bird since Saturday evening, which is very unusual for our food loving, slightly pudgy, boy.  The one thing he has not turned his nose up at is peanut butter.  I have also been able to get him to eat wet dog food, something he has never eaten before.  Being the overprotective mother that I am, I purchased organic beef dog food.  He loves it most of the time and devoured a whole can this morning (that is the most he has eaten since breakfast on Saturday morning).  Keep Otis in your prayers.  This is the first time he has ever been truly sick and I have come to realize just how attached I am to that dog!  I fixed the soup recipe below for a quick dinner last night.  I keep chopped celery and carrots in my freezer, so throwing all this together, including making a batch of cornbread, only took about an hour or so.  Keep in mind that 45 minutes of that time was simply the soup simmering.  This is the second time I have made this Italian bread soup and both times J.T. and I have loved it.  It makes for plenty of leftovers and is yummy to eat on a cold winter night. 

Recipe adapted from Ina Garten

Ingredients

·         4 tablespoons extra-virgin olive oil

·         2 cups chopped onion

·         1 ½ cups chopped carrots

·         1 cup chopped celery

·         6 garlic cloves, minced

·         2 (28 ounce) cans whole peeled tomatoes

·         4 cups vegetable (or chicken) stock, preferably homemade

·         3 cups cornbread, cubed

·         2 teaspoons kosher salt

·         1 ½ teaspoons  coarse ground black pepper

·         2 tablespoons dried basil

Directions

1.      Heat the olive oil in a large Dutch oven over medium heat.   Add the onions, carrots, celery, and garlic.  Sauté until tender, about 15 minutes. 

2.      Meanwhile, puree the whole peeled tomatoes with an immersion blender (or using a food processor).   Add the pureed tomatoes, vegetable stock, cornbread, salt, pepper, and basil.  Stir to combine and bring to a boil.  Reduce the heat and simmer for 45 minutes with the lid ajar.  Serves 6 large portions.  

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