Guest guest Posted February 20, 2002 Report Share Posted February 20, 2002 * 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 - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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