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Ingredients
- 1/4 c olive oil
- 1 garlic clove minced
- 1/4 tsp red papper flakes or to taste
- 4 cups julia child's tomato sauce or other best quality tomato sauce
- 6 cups cubed stale bread preferably from a crusty peasant loaf
- 1/4 cup freshly grated parmesan
- 1/3 cup fresh basil leaves
- olive oil or toasted chili oil for drizzling
Directions
- Combine the oil garlic and papper flakes in a medium pot and cook over low heat until the garlic is just turning gold. Stir in the tomato sauce and heat to a simmer. Stir in the bread cheese and 1/4 cup of the basil and cook for a few minutes, using a potato masher to integrate the ingredients into a thick soup.
- Serve in shallow bowls garnished with remaining basil cheese and a drizzle of oil or chili oil
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 269g | |
| Recipe makes 4 servings | |
| Calories 216 | |
| Calories from Fat 144 | 67% |
| Total Fat 16.35g | 20% |
| Saturated Fat 3.46g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 1433mg | 60% |
| Potassium 826mg | 24% |
| Total Carbs 13.73g | 4% |
| Dietary Fiber 3.7g | 12% |
| Sugars 10.5g | 7% |
| Protein 6.64g | 11% |
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