CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Grains |
Italian |
Soups, Italian, Vegetarian |
6 |
Servings |
INGREDIENTS
6 |
c |
Stock |
|
|
Salt & pepper |
1 |
lb |
Stale country bread, cut into chunks |
3/4 |
c |
Olive oil |
2 |
lg |
Garlic cloves, minced |
2 |
lb |
Ripe tomatoes, peeled, seeded & chopped |
10 |
|
Basil leaves |
|
|
Olive oil |
INSTRUCTIONS
Season the stock with the salt & pepper & bring to a boil. Stir in the
bread & cook over medium heat for 2 to 3 minutes. Heat the olive oil in a
large heavy pot over low heat. Add the garlic & saute for 3 to 4 minutes
but do not let it burn. Stir in the tomatoes & the basil & let simmer for
5 minutes. Add the tomatoes to the stock & cook, uncovered, for 3 to 4
minutes. Remove from the heat & let stand for 1 hour so that the flavours
can mingle. Serve hot or cold, drizzled with a little olive oil over the
top of each serving.
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