Tomato And White Bean Panade

1. 1

   Heat the olive oil in a dutch oven or soup pot over medium heat. Add the onion and one teaspoon of salt, and saute until translucent, about five minutes. Add the garlic and saute until fragrant, about thirty seconds.

2. 2

   Pour in the tomatos, juices, and broth. Add one tablespoon of the brown sugar, bay leaf, anise, red pepper flakes, and one teaspoon of salt. Increase heat to bring the soup to a boil, then reduce to a simmer. Simmer for ten minutes.

3. 3

   Remove the bay leaf and star anise. Add the bread and beans, and stir to combine. Simmer for another five minutes or until the bread has soaked up the majority of the broth and become mushy.

4. 4

   Stir in the cheese and taste for seasonings. If bitter, add the second tablespoon of brown sugar and one teaspoon of salt.

5. 5

   Serve in separate bowls and garnish with extra cheese.

* Per serving · 4 servings · Values may vary.