Bread And Tomato Soup With Olive Oil – Jeff Smith
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | Italian, Soups/stews | 12 | Servings |
INGREDIENTS
| 1/2 | lb | Italian bread |
| dried overnight | ||
| 1 1/2 | c | Tomato, chopped |
| 8 | c | Chicken stock |
| Salt and pepper, to taste | ||
| 1 | Onion, chopped fine | |
| **garnishes** | ||
| 2 | Garlic, crushed | |
| Extra virgin olive oil, driz | ||
| 1 1/2 | T | Fresh sage, chopped |
| Grated parmesan cheese | ||
| 2 | c | Fresh tomato sauce |
INSTRUCTIONS
Recipe by: The Frugal Gourmet Cooks Italian, Jeff Smith Cut the bread into 1" pieces and place on a sheet pan. Allow to dry overnight. Place the chicken stock, onion, and garlic in a 6 quart pot. Cover and simmer gently for 30 minutes. Add the sage, tomato sauce, chopped tomato, and the bread, which has been soaked in cold water to cover for 2 minutes, then drained and squeezed dry. Simmer, covered, gently for 20 minutes. Allow to stand covered 15 minutes so that the bread will continue to expand and absorb flavor. Reheat the soup to serving temperature and add salt and pepper to taste. Serve with the garnishes. Posted to MM-Recipes Digest V4 #257 by Bill Webster <thelma@pipeline.com> on Sep 30, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 189
Calories From Fat: 60
Total Fat: 6.8g
Cholesterol: 17.3mg
Sodium: 818.7mg
Potassium: 413.5mg
Carbohydrates: 20.1g
Fiber: 1.6g
Sugar: 5.7g
Protein: 12.1g