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Tomato Bread Soup




Source of Recipe


Canadian Livings' Best Vegetables


Recipe Introduction


In Italy, bread is usually bought fresh daily since it is made with little or no fat and dries out quickly. This cubed bread and tomato soup is just one of the thrifty and delicious ways Italians have of using up their bread while celebrating the ripest. Reddest and most sun-sopped tomatoes of the harvest.


List of Ingredients




1 tbsp. olive oil
1 tbsp. small leek (white part only), chopped
4 tbsp. cloves garlic, minced
2 cups chopped peeled tomatoes
1/3 cup chopped fresh basil
1 1/2 cups vegetable or chicken stock
1/2 tsp. each salt and pepper
2 cups day-old cubed Italian bread
2 tbsp. freshly grated Parmesan cheese


Recipe



1. In heavy saucepan, heat oil over medium heat; cook leek and garlic, stirring occasionally, for 3 minutes or until softened.

2. Stir in tomatoes and basil; bring to boil. Boil gently for 5-10 minutes or until slightly thickened.

3. 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.