| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Canadian | Soups, Vegetables | 2 | Servings |
INGREDIENTS
| 1 | tb | Olive oil |
| 1 | sm | Leek (white part only), chopped |
| 4 | Cloves garlic, minced | |
| 2 | c | Chopped peeled tomatoes (1 pound) |
| 1/3 | c | Chopped fresh basil |
| 1 1/2 | c | Approx. vegetable or chicken stock |
| 1/2 | ts | Each salt and pepper |
| 2 | c | Day-old cubed Italian bread |
| 2 | tb | Freshly grated Parmesan cheese |
INSTRUCTIONS
In heavy saucepan, heat oil over medium heat; cook leek and garlic, stirring occasionally, for 3 minutes or until soft. Stir in tomatoes and basil; bring to boil. Boil gently for 5 to 10 minutes or until slightly thickened. Add 1 cup of the stock, salt and pepper; bring to boil, stirring. Remove from heat; stir in bread. If necessary, warm remaining stock and add enough to reach desired consistency. Serve sprinkled with Parmesan. Makes 2 servings Typed in MMFormat by [email protected] Source: Canadian Living's Best Vegetables Posted to MM-Recipes Digest by "Cindy Hartlin" <[email protected]> on May 11, 1998
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