This hearty stoup can be made vegetarian by using vegetable stock.
- 4 tablespoons extra virgin olive oil (EVOO), plus additional for drizzling
- 3-4 Idaho potatoes, peeled and thinly sliced into rounds
- 1 large onion, sliced
- 3 cubanelle peppers, seeded, halved and thinly sliced
- 2 red bell peppers, seeded, quartered lengthwise, then sliced into thin slices
- 4 garlic cloves, finely chopped or grated, plus 1 left whole
- Salt and freshly ground black pepper
- 1 tablespoon crushed red pepper flakes
- 2 cans (15 ounces each) or 1 can (28 ounces) stewed tomatoes
- 1 quart chicken or vegetable stock
- 1 loaf ciabatta, split open
- 1 cup grated Parmigiano Reggiano cheese, plus additional for serving
- 3-4 leaves basil, thinly sliced
- 1/2 cup flat leaf parsley, chopped
- Pre-heat the broiler.
- Place a large skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the sliced potatoes to the pan and cook, stirring and flipping occasionally, until golden brown and tender, about 7-8 minutes. (Wait until the potatoes begin to turn golden brown before seasoning them with salt and pepper).
- While the potatoes are working, place a large saucepan over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the onion, peppers and chopped garlic to the pan and season with salt and pepper. Cook until tender and softened, 7-8 minutes.
- Add the crushed pepper flakes, tomatoes and stock to the pot and bring the liquids to a bubble. Add the potatoes to the stoup and simmer for a couple of minutes to develop flavor.
- While the stoup is simmering, place the ciabatta cut-side up on a baking sheet and toast under the broiler until light golden brown. Remove the bread from the oven and rub the toasted sides evenly with the whole clove of garlic. Give each side a light drizzle of EVOO and a sprinkle of grated Parmigiano Reggiano cheese, then return the bread to the broiler to brown the cheese.
- To serve the stoup, place a wedge of the cheesy garlic toast in the bottom of each bowl and ladle the stoup over the top. Garnish each bowl with some sliced basil and chopped parsley, a drizzle of EVOO and some more grated Parmigiano Reggiano.