| 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 cjhartlin@msn.com Source: Canadian Living's
Best Vegetables
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on May 11, 1998
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