Cucina Rustica: Tomato Bread Soup Recipe
Servings: 2
Ingredients
- 1 Tbsp. extra virgin olive oil
- 1 sm leek, white part only, chop
- 4 x garlic cloves, chopped
- 2 c. tomatoes, peeled, minced
- 1/3 c. fresh basil, minced
- 1 1/2 c. vegetable/chicken stock
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 c. day-old Italian bread, cube
- 2 Tbsp. parmesan, freshly grated
Directions
- This is a great recipe for leftover, or possibly stale bread In heavy saucepan, heat oil over medium heat; cook leek and garlic, stirring, for 3 min or possibly till softened. Stir in tomatoes and basil; bring to boil. boil gently for 5-10 min or possibly till slightly thickened.
- Add in 1 c. of the stock, salt and pepper; bring to boil, stirring. Remove from heat; stir in bread. If necessary, hot remaining stock and add in sufficient to reach desired consistency. Serve in warmed soup bowls; sprinkle with Parmesan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 399g | |
| Recipe makes 2 servings | |
| Calories 815 | |
| Calories from Fat 123 | 15% |
| Total Fat 13.82g | 17% |
| Saturated Fat 3.69g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 2277mg | 95% |
| Potassium 670mg | 19% |
| Total Carbs 141.47g | 38% |
| Dietary Fiber 7.6g | 25% |
| Sugars 9.81g | 7% |
| Protein 32.81g | 52% |
