Panzanella Stoup

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
603
FAT
53%
CHOL
4%
SOD
67%

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Ingredients for 4 servings

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

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