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VEGAN: Sicilian Bread And Tomato-Basil Soup

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* Exported from MasterCook *

 

Sicilian Bread And Tomato-Basil Soup

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 40

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1/4 cup extra-virgin olive oil

1 bunch scallions -- (6 to 8)

white parts finely chopped

green tops thinly sliced and reserved

3 large garlic clove -- finely chopped

1 pound very ripe tomatoes

peeled and chopped -- juices reserved

1/4 cup dry white wine

8 large basil leaves -- shredded, up to 12

1 pinch cayenne pepper -- to taste (optional)

4 cups vegetable broth

preferably Basic Vegetable Broth

(see separate recipe)

OR low-sodium canned broth

Salt and freshly ground black pepper -- to taste

8 ounces slightly stale dense country-style bread

preferably whole wheat

torn into small pieces

1 whole basil leaves -- (optional)

 

MAKES 6 SERVINGS

 

This simple summer soup evolved as a means of using up stale bread, more so

than the heady Tuscan Ribollita (see separate recipe) which was invented

primarily to use up leftover minestrone. For the thrifty American cook,

it's a great way to use up overripe or visually imperfect tomatoes. Served

with a substantial salad such as the Romaine, Red Onion, and Chickpea Salad

(see separate recipe), this recipe easily qualifies as a main course

serving four.

 

In a large deep-sided skillet with a lid, heat the oil over medium

heat. Add the white parts of the scallions and the garlic and cook,

stirring, until softened but not browned, 2 to 3 minutes. Add the

tomatoes, wine, shredded basil, and cayenne, if using; bring to a brisk

simmer over medium-high heat. Reduce the heat and simmer gently,

uncovered, for 10 minutes, stirring occasionally

 

Add the broth, salt, and pepper; bring to a boil over medium-high

heat. Stir in the bread pieces, reduce the heat, and simmer gently,

uncovered, for 5 minutes, stirring occasionally. Stir in the reserved

scallion greens, cover, and remove from the heat. Let stand for 15 minutes

before serving, garnished with the whole basil leaves, if desired.

 

Per Serving: Calories 238, Protein 12 g, Total Fat 11 g, Saturated Fat 2 g,

Cholesterol 0 mg, Carbohydrate 24 g, Dietary Fiber 6 g, Sodium 555 mg

 

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