Cucina Rustica Tomato Bread Soup
Categories: Soups | Vegetables | ItalianServes: 2 Servings
Ingredients:
- 1 tb Olive oil
- 1 sm Leek, white part only, chop
- 4 Garlic cloves, minced
- 2 c Tomatoes, peeled, chopped
- 1/3 c Fresh basil, chopped
- 1 1/2 c Vegetable/chicken stock
- 1/2 ts Salt
- 1/2 ts Pepper
- 2 c Day-old Italian bread, cube
- 2 tb Parmesan, freshly grated
Instructions:
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
[-=PAM=-] PA_Meadows@msn.com
Posted to MM-Recipes Digest V4 #257 by Julie Bertholf
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