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Name: Tuscan Bread Soup with Fresh Tomatoes and Olive Oil
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 10
Cuisine: American
Ingredients: Additional extra-virgin; Drizzling; Black Pepper to taste; 10 Fresh sage leaves; Chicken broth or water to; Ground black; Olive oil for; 1 sm Bread; Cover; 1 c Extra-Virgin Olive Oil; Coarse salt and freshly; 8 lg Tomatoes; peeled and chopped

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INGREDIENTS

Additional extra-virgin
Drizzling
Black Pepper ; to taste
10 Fresh sage leaves
Chicken broth or water to
Ground black
Olive oil for
1 sm Bread
Cover
1 c Extra-Virgin Olive Oil
Coarse salt and freshly
8 lg Tomatoes; peeled and chopped

Servings

INSTRUCTIONS

Recipe by: Evan Kleiman 1996, Pizzeria (Sunset) For the bread, youll need 1 small loaf good quality country bread w/firm crumb (La Bread Boule). Select large sweet vine ripe tomatoes. The day before you wish to make the soup slice bread in half then place eac bread half cut side down and cut into 1/2 inch slices. Set aside on a counter...do not wrap. Let the bread get a bit stale overnight. Place the cup of olive oil in a large heavy soup pot. Add the chopped tomatoes and sage and cook over moderate heat until tomatoes break down and become saucy. Meanwhile cut the stale bread slices into large cubes. Add them to the tomato-sage sauce and barely cover with water or broth. Bring t a rolling boil, cover then turn the heat off. Let the bread-tomato mixture sit, covered for at least 2 hours. Lift the cover to stir occasionally. After the mixture has been soaking again bring it to a simmer over moderately low heat, stirring vigorously to break down the bread. Let simme just until the soup is a very thick mush. Serve hot or at room temperature with additional extra-virgin olive oil drizzled on top. Recipe featured on radio by Milliken and Fenniger (May 1996).

NOTES

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Tuscan Bread Soup with Fresh Tomatoes and Olive Oil

Additional extra-virgin
 Drizzling
 Black Pepper to taste
10 Fresh sage leaves
 Chicken broth or water to
 Ground black
 Olive oil for
1 sm Bread
 Cover
1 c Extra-Virgin Olive Oil
 Coarse salt and freshly
8 lg Tomatoes; peeled and chopped

Recipe by: Evan Kleiman 1996, Pizzeria (Sunset) For the bread, youll need  1 small loaf good quality country bread w/firm crumb (La Bread Boule).  Select large sweet vine ripe tomatoes.    The day before you wish to make the soup slice bread in half then place eac  bread half cut side down and cut into 1/2 inch slices. Set aside on a  counter...do not wrap. Let the bread get a bit stale overnight.    Place the cup of olive oil in a large heavy soup pot. Add the chopped  tomatoes and sage and cook over moderate heat until tomatoes break down and  become saucy. Meanwhile cut the stale bread slices into large cubes. Add  them to the tomato-sage sauce and barely cover with water or broth. Bring t  a rolling boil, cover then turn the heat off. Let the bread-tomato mixture  sit, covered for at least 2 hours. Lift the cover to stir occasionally.    After the mixture has been soaking again bring it to a simmer over  moderately low heat, stirring vigorously to break down the bread. Let simme  just until the soup is a very thick mush. Serve hot or at room temperature  with additional extra-virgin olive oil drizzled on top.    Recipe featured on radio by Milliken and Fenniger (May 1996).

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Nutrition

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Serving Size: 1 Serving (87g)
Recipe Makes: 10 Servings

Calories: 765
Calories from Fat: 765 (100%)

Amt Per Serving		% DV

	Total Fat 86.4g	115 %
	Saturated Fat 12.4g	62 %
	Monounsaturated Fat 41.5g
	Polyunsanturated Fat 28.5g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 3.2mg		0 %
Total Carbohydrate 0.2g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.1g
Protein 0g		0 %
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.

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Calories per serving: 765

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