Tuscan Bread Soup With Fresh Tomatoes And Olive Oil

INGREDIENTS

INSTRUCTIONS

Recipe by: Evan Kleiman 1996, Pizzeria (Sunset) For the bread, you'll
need 1 small loaf good quality country bread w/firm crumb (La Bread
Boule). Select large sweet vine ripe tomatoes.  The day before you wish
to make the soup slice bread in half then  place eac bread half cut
side down and cut into 1/2 inch slices. Set  aside on a counter...do
not wrap. Let the bread get a bit stale  overnight.  Place the cup of
olive oil in a large heavy soup pot. Add the chopped  tomatoes and sage
and cook over moderate heat until tomatoes break  down and become
saucy. Meanwhile cut the stale bread slices into  large cubes. Add them
to the tomato-sage sauce and barely cover with  water or broth. Bring t
a rolling boil, cover then turn the heat off.  Let the bread-tomato
mixture sit, covered for at least 2 hours. Lift  the cover to stir
occasionally.  After the mixture has been soaking again bring it to a
simmer over  moderately low heat, stirring vigorously to break down the
bread. Let  simme just until the soup is a very thick mush. Serve hot
or at room  temperature with additional extra-virgin olive oil drizzled
on top.  Recipe featured on radio by Milliken and Fenniger (May 1996).

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Nutrition (calculated from recipe ingredients)
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Calories: 712
Calories From Fat: 501
Total Fat: 56.5g
Cholesterol: 217.4mg
Sodium: 2309.5mg
Potassium: 320.9mg
Carbohydrates: 10.5g
Fiber: 1.4g
Sugar: 3.4g
Protein: 43.8g