Title: Bread and Tomato Soup with Olive Oil - Jeff Smith
Categories: Italian, Soups/stews
Yield: 12 Servings

1/2 lb Italian bread;
- dried overnight
1 1/2 c Tomato; chopped
8 c Chicken stock
Salt and pepper; to taste
1 md Onion; chopped fine
**garnishes**
2 cl Garlic; crushed
Extra virgin olive oil; driz
1 1/2 tb Fresh sage; chopped
Grated parmesan cheese
2 c Fresh tomato sauce

Recipe by: The Frugal Gourmet Cooks Italian, Jeff Smith Cut the bread into
1" pieces and place on a sheet pan. Allow to dry overnight. Place the
chicken stock, onion, and garlic in a 6 quart pot. Cover and simmer gently
for 30 minutes. Add the sage, tomato sauce, chopped tomato, and the bread,
which has been soaked in cold water to cover for 2 minutes, then drained
and squeezed dry. Simmer, covered, gently for 20 minutes. Allow to stand
covered 15 minutes so that the bread will continue to expand and absorb
flavor. Reheat the soup to serving temperature and add salt and pepper to
taste. Serve with the garnishes.
Posted to MM-Recipes Digest V4 #257 by Bill Webster
on Sep 30, 1997