Italian Tomato Bread Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A la Rachel Ray - YUM-O. Ingredients:
3 tablespoons extra virgin olive oil |
6 garlic cloves, chopped |
1 large onion, finely chopped |
1 (15 ounce) can tomatoes, diced |
1 (28 ounce) can tomatoes, crushed |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 quart chicken stock |
4 cups stale bread, torn |
2 (15 ounce) cans white beans |
1/2 cup parmesan cheese, grated |
4 tablespoons pesto sauce |
4 tablespoons onions, finely chopped |
4 tablespoons parmesan cheese, grated |
Directions:
1. Heat large soup pot over medium heat.
2. Add olive oil.
3. Add onions, cook 5 minute.
4. Add garlic, cook 3 minute.
5. Add tomatoes, season with s & p.
6. Add stock and increase heat until soup bubbles.
7. Reduce heat to simmer and add beans and bread.
8. Stir soup until it thickens to a stew-like consistency.
9. Turn of fheat, check for seasoning and ladle into shallow bowls.
10. Top with pesto, parmesean, fresh onions and a drizzle of EVOO.
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