|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|
|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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