Tuscan Bread Soup (.8, .8, .9)

There are many ways to thicken soups and stews. My uncle used to use instant mash potatoes. The french use a roux, in this recipe stale bread is used. It all works. This is basically minestrone (aka vegetable soup) thickened with stale bread, and then topped with sautéed bread and fried prosciutto. Uh its the topping that makes the soup.

1 large onion diced

1 fennel bulb diced

3 carrots diced

1/2 cup olive oil

4 garlic cloves

2 cans plum tomatoes

1 large handful of escarole or other greens

1 can white beans

1/2 red wine

4 cups Italian bread in 1 inch cubes

1 slice prosciutto

2 tbl herb and garlic infused olive oil

Saute the Italian trinity of carrots, onion and fennel until done. Add garlic and 3 cups of bread saute a bit more. Add tomatoes, wine, beans and greens. Don't worry the bread will dissolve. Cook on low until the bread dissolves about 2 hrs. At the end saute thin strips of prosciutto (think small bacon slices) remove from pan and the saute in flavored olive oil. Top soup with bread and prosciutto.