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Tuscan Bread Soup Recipe
|Olive oil||1 Tablespoon|
|Garlic||6 Clove (30 gm), minced|
|Hot red pepper flakes||1⁄4 Teaspoon|
|Canned diced tomatoes in juice||56 Ounce (2 Cans Of 28 Ounce Each)|
|Chicken stock||2 Cup (32 tbs) (Or Broth)|
|Freshly ground pepper||1⁄4 Teaspoon|
|Day old bread slice||10 , torn into bite size pieces|
|Fresh basil leaves||3 , shredded|
|Parmesan cheese||2 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 1598 Calories from Fat 294
% Daily Value*
Total Fat 40 g61.5%
Saturated Fat 9.2 g46.2%
Trans Fat 0 g
Cholesterol 34.8 mg11.6%
Sodium 6307.8 mg262.8%
Total Carbohydrates 268 g89.2%
Dietary Fiber 35.9 g143.8%
Sugars 21.3 g
Protein 69 g137.6%
Vitamin A 229.4% Vitamin C 263.5%
Calcium 117.7% Iron 200.7%
*Based on a 2000 Calorie diet
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.