Cucina rustica: tomato bread soup

Yield: 2 Servings

Ingredients:

1 tb Olive oil
1 sm Leek white part only chop
4 Garlic cloves minced
2 c Tomatoes peeled chopped
1/3 c Fresh basil chopped
1 1/2 c Vegetable/chicken stock
1/2 ts Salt
1/2 ts Pepper
2 c Day-old Italian bread cube
2 tb Parmesan

Instructions:

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 5-10 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