Gardener’s Soup

olive oil
crushed red pepper
salt
garlic, smashed
chicken or vegetable broth
fresh tomatoes, coarsely chopped
zucchini, coarsely chopped
fresh or stale Italian bread, thinly sliced

Over high heat, sauté the garlic in olive oil along with the hot pepper and some salt. Add the tomatoes and sauté them until they are completely cooked. Reduce the heat to medium, add the zucchini, and continue cooking until all the vegetables are soft. Add a large amount of broth and bring to a boil, then reduce heat and cook, partially covered, for 20 to 25 minutes. Meanwhile, place 1 slice of bread in each bowl. When the soup is ready, pour it over the bread.

This recipe is from my first cookbook, A Tuscan in the Kitchen.