Cucina rustica tomato bread soup
2 Servings
Ingredients
| Quantity | 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 |
Directions
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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Posted to MM-Recipes Digest V4 #257 by Julie Bertholf <jewel1@...> on Sep 29, 1997