Tuscan Bread Soup Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| Garlic | 6 Clove (5gm), minced | |
| 1/2 to 1/4 teaspoon hot red pepper flakes | ||
| Two 28-ounce cans diced tomatoes in juice | ||
| 2 cups chicken stock or broth | ||
| Salt | 1 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| 10 slices day-old bread, torn into bite-size pieces | ||
| Fresh basil leaves and shredded | ||
| Parmesan cheese for garnish | ||
Directions
In a heavy pot, heat the oil and saute the garlic and red pepper flakes over medium-high heat for 2 minutes.
Stir in the tomatoes with their juice, stock, salt, and pepper.
Bring to a boil, reduce the heat, and simmer, uncovered, for 20 minutes.
To serve, sprinkle some bread pieces into each soup bowl.
Pour the soup over the bread and garnish with basil leaves and Parmesan cheese.
Stir in the tomatoes with their juice, stock, salt, and pepper.
Bring to a boil, reduce the heat, and simmer, uncovered, for 20 minutes.
To serve, sprinkle some bread pieces into each soup bowl.
Pour the soup over the bread and garnish with basil leaves and Parmesan cheese.
Chef
