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What sets this soup apart from other tomato-bread varieties are two things: the welcome addition of mushrooms, cut into large pieces so they don't get lost in the crowd, and cinnamon, bringing an undercurrent of warm spice to the strong tomato flavor. Bulking up soup with stale or dried-out bread is a classic Tuscan tradition I picked up from ribollita. As the tradition intended, this is a perfect dish for cleaning out your fridge—canned tomatoes, day-old bread and onions come together to create something soulful, hearty and deeply flavorful.
About the Author: Suzanne Lehrer is a writer and recipe developer in New York and a recipe editor for Cooking Channel. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. Follow her recipes and cooking adventures at TheSuzChef.com and on twitter @the_suzchef.
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