Cucina rustica tomato bread soup

2 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
1 small Leek, white part only, chop
4 Garlic cloves, minced
2 cups Tomatoes, peeled, chopped
⅓ cup Fresh basil, chopped
1½ cup Vegetable/chicken stock
½ teaspoon Salt
½ teaspoon Pepper
2 cups Day-old Italian bread, cube
2 tablespoons 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

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Posted to MM-Recipes Digest V4 #257 by Julie Bertholf <jewel1@...> on Sep 29, 1997

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