INGREDIENTS

INSTRUCTIONS

Note 1: Original recipe called for 5 Tbsp olive oil. This much was totally
unnecessary.
Note 2: Original recipe called for regular chicken stock
Note 3: We didn't add in the salt
Optional: 2 Tbsp Romano cheese.. we didn't use it
Note 4: This water wasn't in the original recipe. Why we added it is
because the bread we used was really dry. So the extra water is really
dependent on how dry your bread is...if not to dry then you can try it
without adding any water...just use the liquid from the tomatoes and broth.
But check it!! This is very, very important.
Heat soup pot with oil to hot. Add garlic, onions and oregano and cook
about 8 min on medium-low heat. The onions will be translucent. Make sure
to stir so that the garlic doesn't burn.
Before cubing the bread wipe individual slices on each side with clove of
garlic to give the bread more flavor. I cubed the bread into about 1 1/2"
cubes. I wanted to make sure that when the dish was completed that the
bread would still be in chunks not totally disintegrated into the mushy
glob.
Add bread cubes into the soup pot and stir to coat bread. Add canned
tomatoes, fresh tomatoes; mix well. (You have fresh and canned in this
recipe so that you will have the different textures of them for contrast.)
Add salt and chicken broth, cover, bring to boil, reduce to simmer and cook
1 hr. VERY IMPORTANT that you stir it every 5 - 10 min to avoid sticking to
the bottom of the pot. The original recipe said to stir it every 10 min but
we found because we had lowered the oil that we had to stir it every 5 min.
Keep a close watch on it at this point.
After the soup is cooked about 30 min add the basil and mix well.
Cook for another 30 min. It will look more like a porridge then a soup. Can
add optional grated Romano cheese on top after it is plated.
Serving Size: 1 C If you want it for a side dish then I would use the 1 C
as a serving size and it would serve 9 people. If you want it for a main
dish then I would go at least 2 C and then it would serve only 4 people.
This was absolutely incredible!! Jeff and I ate 2 servings each. I don't
often make anything more then once but I will make this many, many times in
the future.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>
NOTES : Cal 206.1 Total Fat 5.4g Sat Fat 0.9g Carb 34.4g Fib 3.4g Pro 10g
Sod 665mg CFF 21.3%
Recipe by: Cucina Amore, Nick Stellino
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on May 17, 1998

A Message from our Provider:

“God is bigger than any church”