1/4 c Olive oil
1 Onion; diced
2 1/2 ts Salt
2 Ripe plaintains or bananas
-peeled; 1/4″ slices
5 c Garlic; minced
1 bn Oregano or 1/2 Tablespoon
-dried
1/2 bn Thyme, or 1/2 Tablespoon
-dried
Sprig rosemary or 1/4
-teaspoon dried
1 1/2 c Canned tomatoes; diced with
-juice
1/3 l Baguette cut into 1/2″cubes
2 Limes, cut into quarters,
-for garnish
Heat the olive oil or butter in a large saucepan over medium-low heat. Cook
the onions with the salt until they start to caramelize, 10 to 15 minutes.
Add the plantains or bananas and cook 10 minutes longer. Stir in the
garlic, oregano, thyme, and rosemary and cook just until aromatic, about 3
minutes longer.
Add the tomatoes, bread chunks and chicken or vegetable stock. Bring to a
boil, reduce to a simmer and cook, stirring frequently, until the bread has
softened and the flavors are well blended, about 45 minutes. Ladle the soup
into bowls, then squeeze a wedge of lime into each and toss in the wedge.
Serve hot.
Yields
8 Servings