| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Tuscan | Soup | 6 | servings |
INGREDIENTS
| 1 | tb | Extra Virgin Olive Oil |
| 2 | Cloves Garlic; sliced | |
| 5 1/4 | lb | Large Tomatoes; peeled & quartered |
| 6 | oz | French Bread Slice; 1" cubes |
| 1/4 | c | Basil |
| 2 | tb | Basil |
| 2 | tb | Parmesan Cheese; grated |
| 1 | ds | Pepper |
INSTRUCTIONS
In large non-stick skillet, heat oil over medium heat. Add garlic and cook, stirring constantly until light gold in color, 30 seconds. Add tomatoes, bread and 1 c. water; cover and cook until most of the liquid has been absored, 3 minutes. Divide among 6 serving bowls; sprinkle each with a TBS. basil, 1 tsp. parmesan cheese and pepper to taste. Recipe by: Weight Watchers Posted to JEWISH-FOOD digest by [email protected] on Oct 16, 1998, converted by MM_Buster v2.0l.
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