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Ingredients
- 1 Tbsp. Extra virgin olive oil
- 1 sm Leek (white part only), minced
- 4 x Cloves garlic, chopped
- 2 c. Minced peeled tomatoes (1 lb.)
- 1/3 c. Minced fresh basil
- 1Â 1/2 c. Approx. vegetable or possibly chicken stock
- 1/2 tsp Each salt and pepper
- 2 c. Day-old cubed Italian bread
- 2 Tbsp. Freshly grated Parmesan cheese
Directions
- In heavy saucepan, heat oil over medium heat; cook leek and garlic, stirring occasionally, for 3 min or possibly till soft.
- Stir in tomatoes and basil; bring to boil. Boil gently for 5 - 10 min or possibly till slightly thickened.
- Add in 1 c. of the stock, salt and pepper; bring to boil, stirring. Remove from heat; stir in bread. If necessary, hot remaining stock and add in sufficient to reach desired consistency. Serve sprinkled with Parmesan.
- Makes 2servings
- Best Vegetables
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 395g | |
| Recipe makes 2 servings | |
| Calories 800 | |
| Calories from Fat 114 | 14% |
| Total Fat 12.84g | 16% |
| Saturated Fat 3.03g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 2204mg | 92% |
| Potassium 668mg | 19% |
| Total Carbs 141.37g | 38% |
| Dietary Fiber 7.6g | 25% |
| Sugars 9.78g | 7% |
| Protein 31.41g | 50% |
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