Is it feed a cold, starve a fever? Because if this is what you're feeding your cold it's not gonna stick around. Does that make sense? This is my riff on an Italian peasant soup, ribollita. Ribollita simply means reboiled and is thickened with pieces of hearty bread.
Add the tomatoes with the juice and mash them right in the pot. You could give them a whirl in a food processor, but I think it's easier (i.e., less dishes) if you just use a potato masher.
Southern-Style Ribollita (serves 6)
2 slices thick-cut bacon
2 1/2 c diced onion (about 1 medium onion)
2 c chopped celery
1 1/2 c chopped carrots
1 tbs chopped garlic
1 (28 oz) can whole tomatoes
1 bunch collards, sliced in ribbons
4 c chicken broth (vegetable may be substituted)
3 c frozen black-eyed peas
1 Parmesan rind (can substitute cheese at the end)
Salt & pepper to taste
2 1/2 c cubed country bread, crusts removed
Hot sauce (optional)
Grated Parmesan cheese (optional)
- In a large pot, cook the bacon over medium heat until brown and crispy, flipping occasionally. Remove the bacon and let it drain on a paper towel. Add the onion, celery, carrots, and garlic and cook until vegetables are tender.
- Add the tomatoes with the juices to the pot and mash with a potato masher to break up the tomatoes. Cook 8-10 minutes. Add the collards and cook them down another 4 minutes. Add chicken broth, black-eyed peas, and the Parmesan rind if using. Bring to a boil, then reduce heat to a simmer. Cover and cook under peas are tender, about 40 minutes.
- Taste and season with salt and pepper. Add the bread and stir until the bread is submerged and starting to dissolve into the broth. Simmer an additional 10 minutes. Crumble bacon into the finished soup and serve with hot sauce and grated Parmesan if using.