| | 2 tablespoons olive oil, and more for brushing 1 large onion, chopped 8 ounces button mushrooms, thinly sliced 3 cloves garlic, chopped 1 large eggplant, peeled and cut into 1/2-inch pieces 2 medium zucchini, cut into 1/2-inch pieces 1 large yellow squash, cut into 1/2-inch pieces 1 can (28 ounces) whole tomatoes, crushed in a bowl 1 red bell pepper, cut into 1/4-inch pieces Salt and black pepper, to taste 1 cup dry red wine 4 cups chicken stock 1 teaspoon chopped rosemary 1 teaspoon chopped thyme 1 baguette or chewy sourdough bread, cut into 1/2-inch cubes 2 teaspoons sugar (optional) 1/2 cup shredded Parmesan 2 tablespoons chopped fresh parsley
1. In a large stockpot, heat the oil on medium high heat. Add the onion and cook, stirring often, for 8 minutes or until it is translucent. Add the mushrooms and garlic and cook 3 minutes more.
2. Add the eggplant, zucchini, yellow squash, tomatoes and their juices, bell pepper, salt, and black pepper. Cook, stirring often, for 3 minutes.
3. Turn up the heat and add the wine, stock, rosemary, and thyme. Bring to a boil. Let the mixture bubble steadily for 5 minutes. Turn down the heat and cover the pot. Simmer for 45 minutes or until the vegetables are tender.
4. Set the oven at 350 degrees.
5. On a rimmed baking sheet, place the bread cubes in an even layer. Brush with oil. Toast the bread for 12 to 15 minutes or until it is lightly golden; set aside.
6. When the vegetables are tender, use a ladle to transfer 1 1/2 cups of the soup to a blender. Puree the soup until smooth, then tip the mixture back into the pot. Taste for seasoning and add more salt and pepper, if you like. If the soup is bitter, add the sugar and stir to dissolve it.
7. Place a few bread cubes in each of 8 soup bowls. Ladle the soup on top, add more bread, Parmesan, and a sprinkle of parsley.
