Cucina Rustica: Tomato Bread Soup Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil,
1 small: Leek, white part only, chop
4: Garlic cloves, minced
2 cup: Tomatoes, peeled, chopped
1/3 cup: Fresh basil, chopped
1 1/2 cup: Vegetable/chicken stock,
1/2 tsp: Salt,
1/2 tsp: Pepper,
2 cup: Day-old Italian bread, cube
2 tbsp: 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
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
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
Source from luhu.jp