CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables |
Italian |
Soups, Italian, Appetizers, Vegetables |
6 |
Servings |
INGREDIENTS
1 |
lb |
Plum tomatoes, diced |
28 |
oz |
Can Italian tomatoes, undrained & chopped |
1 1/2 |
lb |
Stale Italian bread, cubed |
5 |
|
Garlic cloves |
1 |
md |
Leek, white part only, washed well, chopped |
1 |
md |
Onion, finely chopped |
1 |
pn |
Red pepper flakes |
3 1/2 |
c |
Vegetable stock |
8 |
|
Basil leaves |
2/3 |
c |
Olive oil |
|
|
Salt & pepper, to taste |
INSTRUCTIONS
Combine all ingredients in a heavy stockpot and stir well. Cover and
simmer 45 to 60 minutes, stirring occasionally to prevent sticking.
Remove from heat and let stand, covered, 1 hour. The mixture should
be very thick. Before serving, stir the soup well to break up all the
bread pieces. Ladle into individual bowls and sprinkle with a little
extra-virgin olive oil and salt and pepper. Serve lukewarm or reheat.
"Health" Magazine September, 1993 Posted by Linda Davis
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”