1. Preheat oven to 350°F degrees, place bread cubes on baking sheet and toast until edges are lightly brown, about 8-10 minutes. 2. Heat olive oil in a 5 quart pot over medium heat, add onions and cook for 3-4 min or until they begin to soften. 3. Add the garlic and crushed red pepper and continue to cook, stirring, for an additional 5 minutes or until the garlic becomes golden. 4. Add pepperoncini, tomatoes, beef stock and toasted bread and bring to a boil. 5. Reduce to a simmer, add basil and cook, covered, 30-40 minutes stirring occasionally. 6. Season to taste with salt and pepper. Ladle into soup bowls and drizzle with olive oil, garnish with crumbled Gorgonzola. ---------------------------------------------------------------------------
Nutrition
Ingredients
