| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
December 19 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
sm |
Onion; cut into |
|
|
; 1/4-inch-thick |
|
|
; slices |
| 1 |
|
Carrot; cut into |
|
|
; 1/4-inch-thick |
|
|
; slices |
| 1 |
sm |
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 |
lg |
Garlic clove; sliced |
| 2 |
sl |
Homemade-type white bread; cut into 1/2-inch |
|
|
; cubes |
| 1 |
ts |
Minced fresh parsley leaves |
| 1 |
tb |
Freshly grated Parmesan cheese |
| 1 |
sm |
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
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