| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Plus 2 tablespoons olive oil; (preferably |
|
|
; extra-virgin) |
| 9 |
|
Garlic cloves; minced |
| 8 |
oz |
Crusty white sourdough bread; cut into 1-inch |
|
|
; pieces |
| 3 |
lg |
Onions; finely chopped |
| 8 |
c |
Chicken stock or canned low-salt chicken |
|
|
; broth |
| 2 |
|
28 ounce cans peeled plum tomatoes; drained, crushed |
| 1/2 |
c |
Freshly grated Parmesan cheese |
| 1/4 |
c |
Thinly sliced fresh basil; (for garnish) |
| 1/4 |
c |
Parmesan cheese shavings |
INSTRUCTIONS
Preheat oven to 300F. Mix 1/2 cup olive oil and 3 minced garlic cloves in
large bowl. Add sourdough bread pieces and toss to coat. Arrange bread in
single layer on large baking sheet. Bake until golden, stirring once, about
20 minutes. Set garlic-bread croutons aside.
Heat remaining 2 tablespoons olive oil in heavy large pot over medium heat.
Add onions and saute until very tender, about 25 minutes. Add remaining
minced garlic and cook 1 minute. Add chicken stock, crushed tomatoes and
1/2 cup Parmesan cheese. Simmer soup uncovered 30 minutes, stirring
occasionally. Season to taste with salt and pepper.
Add garlic-bread croutons to soup and cook 1 minute. Ladle soup into bowls.
Sprinkle with thinly sliced basil and Parmesan cheese shavings.
Makes 6 Servings.
Bon Appetit November 1999
Converted by MC_Buster.
Per serving: 166 Calories (kcal); 1g Total Fat; (3% calories from fat); 6g
Protein; 37g Carbohydrate; 0mg Cholesterol; 14mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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