astray recipes: Cucina rustica: tomato bread soup

Categories: Soups; Vegetables; Italian
Yield: 2 Servings

Measure	Ingredient
1 tablespoon	Olive oil
1 small	Leek, white part only, chop
4	Garlic cloves, minced
2 cups	Tomatoes, peeled, chopped
⅓ cup	Fresh basil, chopped
1½ cup	Vegetable/chicken stock
½ teaspoon	Salt
½ teaspoon	Pepper
2 cups	Day-old Italian bread, cube
2 tablespoons	Parmesan, freshly grated

This is a great recipe for leftover, or stale bread In heavy saucepan, heat oil over medium heat; cook leek and garlic, stirring, for 3 minutes or until softened. Stir in tomatoes and basil; bring to boil. boil gently for 5-10 minutes or until slightly thickened.

Add 1 cup of the stock, salt and pepper; bring to boil, stirring.

Remove from heat; stir in bread. If necessary, warm remaining stock and add enough to reach desired consistency. Serve in warmed soup bowls; sprinkle with Parmesan.

2 servings for $4.40CDN [Oct 94] Per serving: about 245 calories, 8 g protein, 10 g fat, 33 g carbohydrate Good source iron.

Source: Canadian Living magazine Oct 94 Presented in article by Daphna Rabinovitch: "Italian Country Cooking" Recipes developed by Canadian Living Test Kitchen

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cucina rustica: tomato bread soup