| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Main dish, Pasta, Soups, Vegetarian | 4 | Servings |
INGREDIENTS
| 6 | c | Chopped Roma tomatoes |
| peeled and seeded | ||
| or canned peeled | ||
| tomatoes | ||
| chopped | ||
| 1/2 | c | Olive oil |
| 3 | oz | Stale Italian bread |
| or French bread | ||
| 2 | Onions, finely diced | |
| 8 | Garlic cloves, crushed | |
| 3 | T | Fresh marjoram leaves -=OR=- |
| 2 | t | Dried marjoram leaves |
| Salt and pepper, to taste | ||
| 1/2 | c | Dry white wine, Dry white wine =OR=- |
| the juice from | ||
| canned tomatoes | ||
| 3 | T | Pastina |
INSTRUCTIONS
IN A LARGE, DEEP SKILLET over low heat, combine the olive oil, garlic and onions and cook, stirring occasionally, 5 minutes, until the onions are soft and translucent. Roughly crumble the bread into 1/4-inch pieces, add it to the skillet and cook, stirring, 1 minute. Add the tomatoes, marjoram, salt, pepper, wine and water. Cover and cook, stirring occasionally, for 20 minutes. Add the pastina and cook an additional 3 minutes. When it's time to serve dinner, pour the stew into a large covered serving dish or soup tureen and offer grated cheese and additional olive oil on the side. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 624
Calories From Fat: 264
Total Fat: 29.9g
Cholesterol: 0mg
Sodium: 1036.3mg
Potassium: 718.2mg
Carbohydrates: 76.3g
Fiber: 7.8g
Sugar: 10.1g
Protein: 16.9g