Tomato, Bread & Pastina Stew

Directions

In a large, deep skillet over low heat, combine the olive oil, garlic and onions and cook, stirring occasionally, 5 minutes, until the onions are soft and translucent.

Roughly crumble the bread into ¼ inch pieces, add it to the skillet and cook, stirring, 1 minute.

Add the tomatoes, marjoram, salt, pepper, wine and water.

Cover and cook, stirring occasionally, for 20 minutes.

Add the pastina and cook an additional 3 minutes.

When it’s time to serve dinner, pour the stew into a large covered serving dish or soup tureen and offer grated cheese and additional olive oil on the side.