Title: Cucina Rustica: Tomato Bread Soup
Categories: Soup Vegetable Italian
Yield: 2 Servings

1	tb	Olive oil
1	sm	Leek, white part only, chop
4		Garlic cloves, minced
2	c	Tomatoes, peeled, chopped
1/3	c	Fresh basil, chopped
1 1/2	c	Vegetable/chicken stock
1/2	ts	Salt
1/2	ts	Pepper
2	c	Day-old Italian bread, cube
2	tb	Parmesan, freshly grated

This is a great recipe for leftover, or stale bread

In heavy saucepan, heat oil over medium heat; cook leek and garlic, stirring, for 3 minutes or until softened. Stir in tomatoes and basil; bring to boil. boil gently for 5-10 minutes or until slightly thickened.

Add 1 cup of the stock, salt and pepper; bring to boil, stirring. Remove from heat; stir in bread. If necessary, warm remaining stock and add enough to reach desired consistency. Serve in warmed soup bowls; sprinkle with Parmesan.

2 servings for $4.40CDN [Oct 94]

Per serving: about 245 calories, 8 g protein, 10 g fat, 33 g carbohydrate Good source iron.

Source: Canadian Living magazine Oct 94 Presented in article by Daphna Rabinovitch: "Italian Country Cooking" Recipes developed by Canadian Living Test Kitchen

[-=PAM=-] PA_Meadows@msn.com By fatfree-request@fatfree.com on Jun 16, 1997

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