Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Soup: Tomato and Bean Soup




Source of Recipe


The Supper Book - Marion Cunningham


List of Ingredients




2/3 cup olive oil
4 cloves garlic, crushed
2 large onions, finely chopped
6 medium tomatoes, peel, seed, chop
4 cups chicken broth
1/2 loaf French bread, sliced
3 ounces Parmesan cheese, grated


Recipe



Heat the oil in a heavy-bottomed saucepan over medium heat.
Stir in the garlic and onions and cook until soft, about 1 to 2 minutes.

Add the tomatoes and simmer for 10 minutes - watch carefully and stir often. Pour in the broth, stir to blend, and bring to a boil.

While the soup is boiling, break up the bread slices and add to the soup. Continue to cook over medium heat for 2 moreminutes. Cover and let stand for 1 hour, then reheat and serve.


(This may be served without reheating, but the flavors are
stronger when the soup is allowed to stand.)

Pass around a bowl of the grated Parmesan cheese at the table.