| 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
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