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CATEGORY CUISINE TAG YIELD
Meats, Dairy December 19 1 Servings

INGREDIENTS

2 T Olive oil
1 Onion, cut into
1/4-inch-thick
slices
1 Carrot, cut into
1 Red potato, cut into
1/2-inch
dice
A, 14- to 16-ounce
can peeled whole
tomatoes including
their juice
1 1/4 c Low-salt chicken broth
1 oz Dried ditalini or other
small about 2
macaroni-type pasta
tablespoons
1 Garlic clove, sliced
2 Homemade-type white bread
cut into 1/2-inch
cubes
1 t Minced fresh parsley leaves
1 T Freshly grated Parmesan
cheese
1 Zucchini, about 6 ounces
washed and cut into
1/2-inch dice
1 c Chopped romaine lettuce

INSTRUCTIONS

In a large saucepan heat 1 tablespoon oil over moderately high heat
until hot but not smoking and saute onion, carrot, and potato with
salt to taste until vegetables are lightly browned. Add tomatoes and
their liquid, broth, and pasta and simmer, stirring to break up
tomatoes, 10 minutes, or until pasta and vegetables are tender.  In a
skillet saute garlic in remaining tablespoon oil over moderately  high
heat until golden and discard with a slotted spoon. In  garlic-flavored
oil fry bread, seasoned with salt, over moderate  heat, stirring
occasionally, until golden on all sides. Remove  skillet from heat and
add parsley and Parmesan, tossing croutons to  coat well.  Add zucchini
and half the croutons to tomato mixture and simmer,  stirring
occasionally, 5 minutes, or until zucchini is almost tender  and
croutons are dissolved. Stir in romaine and cook 1 minutes.  Serve soup
sprinkled with remaining croutons.  Makes about 4 1/2 cups.  Gourmet
December 1994  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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