Tuscan Bread Soup

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* Exported from MasterCook *

 

Tuscan Bread Soup

 

Recipe By : Star Tribune, 3/22/01

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***FOR CROUTONS***

2 tablespoons olive oil

1 clove garlic -- minced

2 tablespoons finely chopped fresh basil

1 sourdough baguette

cut into 1-in.cubes

(about 3/4 lb. and preferably day-old)

***FOR SOUP***

2 tablespoons olive oil

1 large white onion -- finely chopped

1 celery rib -- chopped

2 leeks -- rinsed well

and finely chopped

2 cloves garlic -- finely chopped

2 teaspoons fresh thyme -- finely chopped

1/2 teaspoon ground black pepper

1 teaspoon kosher salt

1/8 teaspoon cayenne pepper

6 cups vegetable stock

28 ounces canned whole tomatoes -- drained and diced

1 bunch basil -- tied together

1/2 cup shaved Parmesan cheese

1/2 cup chopped fresh Italian parsley

 

Makes 4 to 6 servings.

 

This hearty, easy-to-make soup works well as a light main course. Adapted

from " The Daily Soup Cookbook " by Leslie Kaul and Bob Spiegel (Hyperion

Books, 262 pages, $17.95).

 

To make croutons: Preheat oven to 350 degrees. In a large bowl, combine 2

tablespoons olive oil, 1 minced garlic clove and 2 tablespoons chopped

basil, then add bread cubes and toss until coated. Spread cubes out on

ungreased baking sheet and bake on center rack in oven for 35 to 40 minutes

until crisp all the way through. Cool and reserve.

 

To make soup: In a large stockpot over medium heat, heat 2 tablespoons of

olive oil and then add onion, celery, leeks and 2 chopped garlic cloves and

cook, stirring occasionally, until tender, about 4 minutes.

 

Add thyme, salt, pepper and cayenne and stir to coat vegetables. Add

stock, tomatoes and bunch of basil and bring mixture to a boil. Reduce

heat, partially cover and simmer for 20 minutes.

 

Remove from heat, remove basil and stir in croutons. Let stand for 2

minutes. Ladle soup into bowls and garnish with shaved Parmesan and

chopped parsley.

 

Nutrition information per 1/6-recipe serving: Calories 334, Carbohydrates

43 g, Protein 11 g, Fat 14 g, including sat. fat 3 g, Cholesterol 7 mg,

Sodium 970 mg, Calcium 240 mg, Dietary fiber 5 g. Diabetic exchanges per

serving: 3 bread/ starch exch., and 3 fat exch.

 

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