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Tuscan Bread Soup

Chef.at.Home's picture
Ingredients
  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)
  Salt 1 Teaspoon
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Tuscan
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Tomato
Preparation Time: 
5 Minutes

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