| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Italian | Soups &, Stews | 4 | Servings |
INGREDIENTS
| 2 | Cloves garlic, chopped | |
| 1/4 | t | Dried red pepper flakes |
| approximately | ||
| 1/4 | c | Olive oil |
| 1 | lb | Ripe tomatoes, seeded and |
| chopped or 2 cups canned | ||
| tomatoes chopped | ||
| 24 | c | Day old dried bread or good |
| quality unsweetened | ||
| wholewheat Italian bread | ||
| or country french white | ||
| bread cut in 1" cubes | ||
| 3 | c | Chicken or beef broth |
| preferably homemade | ||
| 1/4 | c | Snipped fresh basil leaves |
INSTRUCTIONS
Slowly cook garlic and pepper flakes in 3 tablespoons of the olive oil, for about 5 minutes. Add tomatoes and cook slowly, over low heat, for 10 minutes. Add bread and broth and bring to a simmer. Stir well and cook, uncovered, for 15 minutes or until consistency is porridge-like. Season to taste with salt. Serve right away, drizzled with more olive oil and snippets of fresh basil or let stand until you are ready to eat; can be up to 2 hours and eaten at room temperature. Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved NOTES : Soups Posted to MC-Recipe Digest V1 #322 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6746 From: Gail Shermeyer <4paws@netrax.net> Date: Fri, 29 Nov 1996 21:25:49 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 171
Calories From Fat: 123
Total Fat: 14g
Cholesterol: 0mg
Sodium: 328.3mg
Potassium: 551.3mg
Carbohydrates: 11.7g
Fiber: 4g
Sugar: 5.5g
Protein: 2.9g