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Add a photoThis is hearty and very delicious.
With Love,
Catherine
xo
Ingredients
- 3 Spanish onions â diced
- 4 cloves of garlic â chopped
- 1 bunch of Italian parsley â chopped
- 4 tablespoons of butter
- ½ tsp. of black pepper
- 10 cups of chicken broth
- Sliced of fresh bread
- Shredded mozzarella
- Grated Romano cheese
Directions
- In a sauce pot melt the butter with the onions, garlic and parsley. Sauté on low until the onions are soft and becoming transparent.
- Add the chicken broth and black pepper and continue to simmer on a low heat for approximately 30 minutes.
- Heat a griddle and butter the bread slices and toast to a golden color.
- Place the bread in a soup bowl. Add the Romano cheese and the mozzarella. Top with the soup and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 713g | |
| Recipe makes 4 servings | |
| Calories 273 | |
| Calories from Fat 141 | 52% |
| Total Fat 16.0g | 20% |
| Saturated Fat 9.73g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 1254mg | 52% |
| Potassium 632mg | 18% |
| Total Carbs 19.8g | 5% |
| Dietary Fiber 4.1g | 14% |
| Sugars 3.72g | 2% |
| Protein 12.76g | 20% |
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