Italian Stew Bread Bowls
Kerry
ingredients
- 4 round sourdough loaves
- 1/4 C butter, melted
- 2 T olive oil
- 1 C chopped onion
- 1 medium green bell pepper, cored, seeded and coarsely chopped
- 8 oz eggplant, stemmed and cut into 1/2" cubes
- 4 oz whole mushrooms, quartered
- 1 can (14 1/2 oz) stewed tomatoes, undrained
- 1 C water
- 2 T tomato paste
- 1 t dried oregano
- 1/4 t rosemary
- 1/8 t red pepper flakes
- 1 can (16oz) dark kidney beans, rinsed and drained
- 3/4 t salt
- 1/4 C chopped fresh basil
- 4 slices provolone cheese
directions
- 1
Preheat oven to 350°. Cut 1/2“ lid off bread loaves. Remove bread from interior, leaving 1/2” tick bowl. Brush inside of bowls and lids with melted butter. Place directly on oven rack, buttered side up. Bake about 15 minutes, or until crisp. remove from oven; set aside.
- 2
Heat 1 T oil in Dutch oven over med high heat until hot. Add onions and bell pepper. Cook and stir 4 min or until onions are translucent. Add eggplant, mushrooms, tomatoes with juice, water, tomato paste, oregano, rosemary and pepper flakes. bring to a bowl. Reduce heat, cover tightly and simmer 25 minutes. Add beans and salt. Cook 15 minutes, uncovered or until thickened slightly. Stir in basil and remaining 1T oil.
- 3
Place 1 bread bowl on each plate. Ladle soup into bread bowls. Top each with 1 slice cheese. Let stand 2 minutes to allow cheese to melt slightly before serving.
Source: Kerry
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews