Cucina rustica: tomato bread soup

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Recipe by: gene

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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