Peperonata Stoup

Ingredients

• 4 tablespoons extra virgin olive oil, plus additional
• extra-virgin olive oil, divided
• 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
• 1 garlic clove, left whole
• salt
• ground black pepper
• 1 tablespoon crushed red pepper flakes

• 2 (15 ounce) cans stewed tomatoes or

  1 (28 ounce) can stewed tomatoes

• 1 quart chicken stock or vegetable stock
• 1 loaf ciabatta, split open
• 1 cup grated parmigiano-reggiano cheese, plus additional
• parmigiano-reggiano cheese
• 3-4 leaves fresh basil, thinly sliced
• 1/2 cup flat leaf parsley, chopped

Directions

1. 1

   Preheat broiler.

2. 2

   Place a large skillet over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons.

3. 3

   Add the sliced potatoes to the pan and cook, stirring and flipping occasionally, until golden brown and tender, 7-8 minutes.(Wait until the potatoes begin to turn golden brown before seasoning them with salt and pepper).

4. 4

   While the potatoes are working, place a large saucepan over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons.

5. 5

   Add the onion, peppers and chopped garlic to the pan and season with salt and pepper.

6. 6

   Cook until tender and softened, 7-8 minutes.

7. 7

   Add the crushed pepper flakes, tomatoes and stock to the pot and bring the liquids to a bubble.

8. 8

   Add the potatoes to the soup and simmer for a couple of minutes to develop flavor.

9. 9

   While the soup is simmering, place the ciabatta cut side up on a baking sheet and toast under the broiler until light golden brown.

10. 10

    Remove the bread from the oven and rub the toasted sides evenly with the whole clove of garlic.

11. 11

    Give each side a light drizzle of olive oil and a sprinkle of grated parmigiano then return the bread to the broiler to brown the cheese.

12. 12

    To serve the soup, place a wedge of the cheesy garlic toast in the bottom of each bowl and ladle the soup over top.

13. 13

    Garnish each bowl with some chopped basil and parsley, a drizzle of olive oil and some more grated parmigiano.