“This bread and tomato soup is one of the most traditional Tuscan dishes. It has peasant origins and very simple ingredients. Today, it’s no longer considered ‘poor man’s food’ and doctors and dieticians recommend it as a healthy dish.”
Wash the tomatoes and plunge them into boiling water for a few seconds.
Remove the skins and put through a food processor.
In a saucepan, heat three tablespoons of extra virgin olive oil and the chopped Tropea onions.
Add the broth and let it simmer until the onion is soft. (The broth can be dosed by eye, depending on how much is desired.)
Add the tomatoes and raise the heat.
Cook for five minutes to allow the sauce to thicken slightly. Add the salt and pepper to taste.
Add the thinly sliced bread and chopped basil into thin julienne strips.
Lower the heat and mix well, making sure the soup does not stick to the bottom of the pan.
Keep adding hot broth, stirring regularly for 30 to 40 minutes or until the soup has a nice, smooth consistency.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1615g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 261 | ||
Calories from Fat: 82 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.1g | 12 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 127.9mg | 4 % | |
Potassium 2677.8mg | 70 % | |
Total Carbohydrate 41.9g | 12 % | |
Dietary Fiber 13.7g | 55 % | |
Sugars, other 28.3g | ||
Protein 12.1g | 17 % | |
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: 261
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