Tuscan Bread Soup
|Olive oil||1 Tablespoon|
|Garlic||6 Clove (30 gm), minced|
|Hot red pepper flakes||1⁄4 Teaspoon|
|Canned diced tomatoes in juice||56 Ounce (2 Cans Of 28 Ounce Each)|
|Chicken stock||2 Cup (32 tbs) (Or Broth)|
|Freshly ground pepper||1⁄4 Teaspoon|
|Day old bread slice||10 , torn into bite size pieces|
|Fresh basil leaves||3 , shredded|
|Parmesan cheese||2 Tablespoon (For Garnish)|
In a heavy pot, heat the oil and saute the garlic and red pepper flakes over medium-high heat for 2 minutes.
Stir in the tomatoes with their juice, stock, salt, and pepper.
Bring to a boil, reduce the heat, and simmer, uncovered, for 20 minutes.
To serve, sprinkle some bread pieces into each soup bowl.
Pour the soup over the bread and garnish with basil leaves and Parmesan cheese.