CioppinoCioppinoCioppino
Ingredients
- 1/2 cup olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 stalks celery, chopped
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 bay leaf
- 1/4 cup dry white wine (optional)
- 2 (14.5-ounce) cans diced tomatoes with juice
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Steps
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic and celery and cook until softened, about 5 minutes.
- Stir in the tomato paste, oregano, basil, red pepper flakes and bay leaf. Cook for 1 minute.
- Add the white wine and bring to a simmer. Simmer for 5 minutes.
- Add the diced tomatoes with their juice and bring to a simmer. Simmer for 15 minutes.
- Season with salt and pepper to taste.
- Serve hot with crusty bread.
Tags
seafood
soup
Italian
stew
tomatoes
garlic
onion
celery
white wine
olive oil
Copyright 2023 Ben Bergstein