Breads

Cucina Rustica: Tomato Bread Soup

Bread Food Eat Breakfast Dessert
Tereko / Pixabay

Ingredients & Directions


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

Yields
2 Servings

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