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Cucina Rustica: Tomato Bread Soup

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      Title: CUCINA RUSTICA: TOMATO BREAD SOUP
 Categories: Soups, Vegetables, Italian
      Yield: 2 Servings
 
      1 tb Olive oil
      1 sm Leek, white part only, chop
      4    Garlic cloves, minced
      2 c  Tomatoes, peeled, chopped
    1/3 c  Fresh basil, chopped
  1 1/2 c  Vegetable/chicken stock
    1/2 ts Salt
    1/2 ts Pepper
      2 c  Day-old Italian bread, cube
      2 tb Parmesan, freshly grated
 
  This is a great recipe for leftover, or stale bread
  
  In heavy saucepan, heat oil over medium heat; cook leek and garlic,
  stirring, for 3 minutes or until softened. Stir in tomatoes and basil;
  bring to boil. boil gently for 5-10 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 in warmed soup
  bowls; sprinkle with Parmesan.
  
  2 servings for $4.40CDN [Oct 94]
  
  Per serving: about 245 calories, 8 g protein, 10 g fat, 33 g
  carbohydrate Good source iron.
  
  Source: Canadian Living magazine Oct 94 Presented in article by Daphna
  Rabinovitch: "Italian Country Cooking" Recipes developed by Canadian
  Living Test Kitchen
  
      [-=PAM=-]   PA_Meadows@msn.com
 
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