| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Soups |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Water |
| 1 |
c |
Undiluted condensed chicken broth |
| 1 |
c |
Tomato juice |
| 1 |
c |
Peeled fresh or canned tomatoes, diced (with |
|
|
Juices) |
| 1 |
sm |
Onion, sliced |
| 1 |
|
Bell pepper, chopped |
| 1 |
|
Clove garlic, minced |
| 3/4 |
ts |
Dried basil |
| 3/4 |
ts |
Dried oregano |
| 4 |
|
Thin rounds Italian bread, toasted |
| 4 |
sl |
Part-skim-milk mozarella cheese (1 ounce each) |
INSTRUCTIONS
Preheat oven to 400F. In a saucepan combine all ingredients except bread
and cheese. Simmer for 30 minutes. Spoon into 4 oven-proof soup bowls.
Float bread round in each bowl and top bread with cheese slices. Place
bowls on baking tray and heat in oven until the cheese melts. Use oven
mitts to remove and serve, cautioning diners about heat of bowls.
Nutrients per bowl: Calories 222 Protein 14.7 grams Fat 6.0 grams
Cholesterol 15.7 mg Fiber 2.6 grams Sodium 1042 mg
[ MODERN MATURITY; Feb/March 1990 ]
Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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