|Onion||1 , diced|
|Carrots||2 , shredded|
|Celery stalks||2 , minced|
|Olive oil||2 Teaspoon|
|Defatted chicken stock||4 Cup (64 tbs)|
|Stale whole grain breadcrumbs||2 Cup (32 tbs)|
|Stale whole-grain breadcrumbs||2 Cup (32 tbs)|
|Dried thyme||1⁄4 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Crushed fennel seeds||1⁄8 Teaspoon|
|Fennel seeds||1⁄8 Teaspoon, crushed|
|Grated parmesan cheese||2 Tablespoon|
|Parmesan cheese||2 Tablespoon, grated|
1) Over medium heat, place a 3-quart saucepan and sauté the onions, carrots and celery in the oil for nearly 7 minutes, till the vegetables are wilted and fragrant.
2) Add the bread, stock, thyme, pepper and fennel seeds. Bring the mixture to a boil.
3) Reduce the heat to low and gently simmer for about 20 minutes, frequently stirring so that the bread is broken.
4) Serve as preferred after sprinkling with sapsago or Parmesan.
Calories 926 Calories from Fat 105
% Daily Value*
Total Fat 12 g19.2%
Saturated Fat 2.9 g14.6%
Trans Fat 0 g
Cholesterol 11.7 mg3.9%
Sodium 923.5 mg38.5%
Total Carbohydrates 166 g55.3%
Dietary Fiber 24.7 g98.6%
Sugars 3.4 g
Protein 45 g90.7%
Vitamin A 105.4% Vitamin C 8.7%
Calcium 30.6% Iron 10.4%
*Based on a 2000 Calorie diet