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Prep Time: Cook Time: Total Time:
Italian Tomato Bread Soup
1 tablespoon olive oil
6 cloves garlic, minced, plus 3/4 teaspoon oil
1 teaspoon sugar
1 teaspoon chili powder
1 14 1/2 ounce can diced tomatoes
1 48 ounce can tomato juice
salt and freshly ground pepper
1 15 ounce can cannellini beans, rinsed and drained
Croutons:
1 loaf Italian or French bread, cut diagonally into 18 slices about 1 inch thick
2 tablespoons olive oil
garlic powder
1/2 cup freshly grated parmesan cheese
paprika
cayenne pepper
1 cup loosely packed fresh basil leaves, cut into 1/8 inch strips
Heat the oil in a large stockpot over low heat. Add the garlic, sugar
and chili powder, and saute until aromatic, 1 to 2 minutes. Add the
tomatoes, tomato juice, salt and pepper, and simmer for 5 minutes. Just before serving, add the beans to the soup to warm through.
To make the croutons, preheat the oven to 375 degrees and brush the bread slices with olive oil. Sprinkle each slice with some garlic powder, parmesan cheese, paprika and cayenne. Bake in the oven until golden brown, about 5 minutes. Cut each crouton in half.
To serve, ladle the soup into 6 bowls. Place 6 crouton halves in the center of each bowl and garnish with the basil.
Serves 6.
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Italian Tomato Bread Soup
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Category: Recipes
Prep Time: Cook Time: Total Time:
Italian Tomato Bread Soup
1 tablespoon olive oil
6 cloves garlic, minced, plus 3/4 teaspoon oil
1 teaspoon sugar
1 teaspoon chili powder
1 14 1/2 ounce can diced tomatoes
1 48 ounce can tomato juice
salt and freshly ground pepper
1 15 ounce can cannellini beans, rinsed and drained
Croutons:
1 loaf Italian or French bread, cut diagonally into 18 slices about 1 inch thick
2 tablespoons olive oil
garlic powder
1/2 cup freshly grated parmesan cheese
paprika
cayenne pepper
1 cup loosely packed fresh basil leaves, cut into 1/8 inch strips
Heat the oil in a large stockpot over low heat. Add the garlic, sugar
and chili powder, and saute until aromatic, 1 to 2 minutes. Add the
tomatoes, tomato juice, salt and pepper, and simmer for 5 minutes. Just before serving, add the beans to the soup to warm through.
To make the croutons, preheat the oven to 375 degrees and brush the bread slices with olive oil. Sprinkle each slice with some garlic powder, parmesan cheese, paprika and cayenne. Bake in the oven until golden brown, about 5 minutes. Cut each crouton in half.
To serve, ladle the soup into 6 bowls. Place 6 crouton halves in the center of each bowl and garnish with the basil.
Serves 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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