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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Italian Italian, Soups, Vegetarian 6 Servings

INGREDIENTS

6 c Stock
Salt & pepper
1 lb Stale country bread, cut
into chunks
3/4 c Olive oil
2 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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Nutrition (calculated from recipe ingredients)
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Calories: 489
Calories From Fat: 355
Total Fat: 40g
Cholesterol: 15.1mg
Sodium: 2161.6mg
Potassium: 758.6mg
Carbohydrates: 27.5g
Fiber: 4g
Sugar: 9.4g
Protein: 8.9g


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