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Ingredientes
- 5 Tbsp. extra virgin olive oil
- 1 x onion finely minced
- 1 x red bell pepper finely minced
- 6 x garlic cloves chopped
- 1/4 c. minced fresh basil
- 2 Tbsp. thin-sliced basil leaves
- 1/2 tsp dry oregano
- 2 c. crushed tomatoes in thick puree
- 1Â 1/4 lb vine-ripened tomatoes - (abt 4) diced
- 2 c. low-sodium chicken broth
- Â Â (or possibly homemade stock)
- 1 x miniature-baguette each of Pesto,
- Â Â Sun-dry Tomato, Asiago Cheese, and
- Â Â Fiesta Bread cut into 1" cubes
- 1/4 tsp freshly-grnd black pepper
Direcciones
- In a large saucepan, heat 4 Tbsp. of extra virgin olive oil over moderately-low heat. Add in onion, bell pepper, garlic, minced basil, and oregano. Stirring occasionally, cook approximately 10 min or possibly till the onion is golden brown. Add in crushed tomatoes, fresh tomatoes, 1 c. of broth, salt and sugar; bring to a simmer. Reduce heat to low. Simmer, uncovered, till thick, for approximately 30 min.
- Place bread cubes on a baking sheet and toast in 350 degree oven for 25 min, or possibly till crisp. Remove bread from the oven and add in to sauce. Gently stir for 5 min. As the bread absorbs the tomatoes, add in pepper and some of the stock as needed to keep the mix soupy. Use a spoon to mash the bread so the soup is thick and the bread blends into the tomato sauce. Simmer for 30 min, stirring occasionally to prevent burning.
- To serve, ladle into individual bowls, lightly drizzle with remaining extra virgin olive oil, and sprinkle with sliced basil.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1037g | |
| Calories 823 | |
| Calories from Fat 632 | 77% |
| Total Fat 71.53g | 89% |
| Saturated Fat 10.37g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 212mg | 9% |
| Potassium 1558mg | 45% |
| Total Carbs 38.24g | 10% |
| Dietary Fiber 7.8g | 26% |
| Sugars 16.99g | 11% |
| Protein 15.5g | 25% |
