Bread And Tomato Soup With Olive Oil Jeff Smith Recipe
Servings: 12
Ingredients
- 1/2 lb Italian bread, dry overnight
- 1 1/2 c. Tomato, minced
- 8 c. Chicken stock Salt and pepper, to taste
- 1 med Onion, minced fine
- 2 cl Garlic, crushed Extra virgin extra virgin olive oil, driz
- 1 1/2 Tbsp. Fresh sage, minced Grated parmesan cheese
- 2 c. Fresh tomato sauce
Directions
- Cut the bread into1" pcs and place on a sheet pan. Allow to dry overnight. Place the chicken stock, onion, and garlic in a 6 qt pot. Cover and simmer gently for 30 min. Add in the sage, tomato sauce, minced tomato, and the bread, that has been soaked in cool water to cover for 2 min, then liquid removed and squeezed dry. Simmer, covered, gently for 20 min. Allow to stand covered 15 min so which the bread will continue to expand and absorb flavor. Reheat the soup to serving temperature and add in salt and pepper to taste. Serve with the garnishes.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 12 servings | |
| Calories 98 | |
| Calories from Fat 13 | 13% |
| Total Fat 1.46g | 2% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 386mg | 16% |
| Potassium 354mg | 10% |
| Total Carbs 16.51g | 4% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.23g | 2% |
| Protein 6.25g | 10% |
