Recipe - Cucina Rustica Tomato Bread Soup

1 tablespoon Olive oil
1 small Leek, white part only, chop
4 Garlic cloves, minced
2 cup Tomatoes, peeled, chopped
1/3 cup Fresh basil, chopped
1 One half cup Vegetable/chicken stock
One half teaspoon Salt
One half teaspoon Pepper
2 cup Dayold Italian bread, cube
2 tablespoon Parmesan, freshly grated

This is a great recipe for leftover, or stale bread

In heavy saucepan, heat oil over medium heat; cook leek and garlic,
stirring, for 3 minutes or until softened. Stir in tomatoes and basil;
bring to boil. boil gently for 510 minutes or until slightly thickened.

Add 1 cup of the stock, salt and pepper; bring to boil, stirring. Remove
from heat; stir in bread. If necessary, warm remaining stock and add enough
to reach desired consistency. Serve in warmed soup bowls; sprinkle with
Parmesan.

2 servings for $4.40CDN [Oct 94]

Per serving: about 245 calories, 8 g protein, 10 g fat, 33 g carbohydrate
Good source iron.

Source: Canadian Living magazine Oct 94 Presented in article by Daphna
Rabinovitch: "Italian Country Cooking" Recipes developed by Canadian Living
Test Kitchen

[=PAM=] PA_Meadows@msn.com
Posted to MMRecipes Digest V4 #257 by Julie Bertholf
jewel1@ix.netcom.com on Sep 29, 1997