Side Pannel
Tomato and Bread Soup
Ingredients List
- 2 Cloves garlic, chopped
- 1/4 ts Dried red pepper flakes,
- -approximately
- 1/4 c Olive oil
- 1 lb Ripe tomatoes, seeded and
- -chopped or 2 cups canned
- -tomatoes, chopped
- 24 c Day old dried bread or good
- -quality unsweetened
- -wholewheat Italian bread,
- -or country french white
- -bread, cut in 1" cubes
- 3 c Chicken or beef broth,
- -preferably homemade
- 1/4 c Snipped fresh basil leaves
Directions
Slowly cook garlic and pepper flakes in 3 tablespoons of the olive oil, for
about 5 minutes. Add tomatoes and cook slowly, over low heat, for 10
minutes. Add bread and broth and bring to a simmer. Stir well and cook,
uncovered, for 15 minutes or until consistency is porridge-like. Season to
taste with salt. Serve right away, drizzled with more olive oil and
snippets of fresh basil or let stand until you are ready to eat; can be up
to 2 hours and eaten at room temperature.
Yield: 4 servings
about 5 minutes. Add tomatoes and cook slowly, over low heat, for 10
minutes. Add bread and broth and bring to a simmer. Stir well and cook,
uncovered, for 15 minutes or until consistency is porridge-like. Season to
taste with salt. Serve right away, drizzled with more olive oil and
snippets of fresh basil or let stand until you are ready to eat; can be up
to 2 hours and eaten at room temperature.
Yield: 4 servings
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