Bread, Bean And Vegetable Soup, Second Time Around (mf)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Italian | Soups &, Stews | 4 | Servings |
INGREDIENTS
| 1/2 | Recipe Bean and Vegetable | |
| Soup | ||
| 2 | c | Dried dayold bread, 2-3c: |
| like a cut in 1" cubes | ||
| Nutty unsweetened whole | ||
| wheat bread with crusts | ||
| Italian or a sourdough | ||
| or | ||
| a Tuscan bread or a | ||
| country | ||
| French bread | ||
| 4 | t | Extra virgin olive oil |
| Salt and freshly ground | ||
| black pepper | ||
| Freshly grated Parmesan or | ||
| Pecorino Romano for | ||
| garnish |
INSTRUCTIONS
Bring leftover soup to a boil. Add diced bread and cook, stirring on occasion, for 10 minutes or until soup is thick and porridgelike. Adjust the seasoning and ladle out. Drizzle with olive oil and dust with more cheese if you like. Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved NOTES : Soups, Beans & Legumes Posted to MC-Recipe Digest V1 #321 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6746 From: Gail Shermeyer <4paws@netrax.net> Date: Fri, 29 Nov 1996 21:23:56 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 217
Calories From Fat: 118
Total Fat: 13.4g
Cholesterol: 37.4mg
Sodium: 1364.6mg
Potassium: 236.2mg
Carbohydrates: 2.7g
Fiber: <1g
Sugar: <1g
Protein: 20.6g