Recipe by Jamie Purviance

• 4 cups chicken broth
• 2 slices day-old Italian bread, each ½-inch thick
• ½ small red bell pepper, cored and seeded
• 25 plum tomatoes, halved, cored, and seeded
• 1 medium onion, peeled, cut in ½-inch slices
• Extra-virgin olive oil
• ¼ cup lightly packed basil leaves
• 1 rib celery, chopped
• 1 garlic clove, minced
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

1. Prepare the grill for direct cooking over medium heat (350° to 450°F).

2. In a large stockpot combine the chicken broth and bread. Set aside while you prepare and grill the vegetables.

3. Flatten the pepper half with the palm of your hand. Brush the pepper, tomato halves, and onion slices with oil. Brush the cooking grates clean. Grill the vegetables over direct medium heat, with the lid closed as much as possible, until lightly charred, turning once. The pepper and tomatoes will take 6 to 8 minutes and the onion will take 8 to 12 minutes. When the pepper and tomatoes are cool enough to handle, remove their skins. Roughly chop all the grilled vegetables.

4. Add the grilled vegetables, the basil, celery, garlic, salt, and pepper to the stockpot and simmer over low heat for 45 minutes, stirring occasionally. Serve with crusty Italian bread, if desired.