Try this Bread and Tomato Soup with Olive Oil - Jeff Smith recipe, or contribute your own.
Suggest a better descriptionRecipe by: The Frugal Gourmet Cooks Italian, Jeff Smith Cut the bread into 1" pieces and place on a sheet pan. Allow to dry overnight. Place the chicken stock, onion, and garlic in a 6 quart pot. Cover and simmer gently for 30 minutes. Add the sage, tomato sauce, chopped tomato, and the bread, which has been soaked in cold water to cover for 2 minutes, then drained and squeezed dry. Simmer, covered, gently for 20 minutes. Allow to stand covered 15 minutes so that the bread will continue to expand and absorb flavor. Reheat the soup to serving temperature and add salt and pepper to taste. Serve with the garnishes. Posted to MM-Recipes Digest V4 #257 by Bill Webster
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Serving Size: 1 Serving (340g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 115 | ||
Calories from Fat: 35 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 9.6mg | 3 % | |
Sodium 470.5mg | 16 % | |
Potassium 336mg | 9 % | |
Total Carbohydrate 11.3g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 11.3g | ||
Protein 8.1g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 115
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