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Ingredients
- 1/2 loaf day-old Italian peasant bread
- 3/4 lb small very-ripe red tomatoes coarsely minced
- 2 x garlic cloves crushed
- 3 Tbsp. extra-virgin extra virgin olive oil divided
- 1 Tbsp. freshly-grated Parmigiano-Reggiano
- 1 Tbsp. marjoram leaves finely minced Salt to taste Freshly-grnd black pepper to taste
Directions
- Soften the bread in cool water, then remove it, squeeze out the excess liquid, and crumble it into a soup pot. Add in sufficient water to barely cover, then add in the tomatoes, garlic, 1 Tbsp. oil, and salt and pepper to taste.
- Cover and simmer, stirring occasionally till the tomatoes have completely fallen apart. Add in the cheese, marjoram and remaining oil, adjust the seasoning and serve, divided proportionately among 4 warmed soup bowls.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 11g | |
| Recipe makes 4 servings | |
| Calories 93 | |
| Calories from Fat 90 | 97% |
| Total Fat 10.16g | 13% |
| Saturated Fat 1.4g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 12mg | 0% |
| Total Carbs 0.69g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.03g | 0% |
| Protein 0.14g | 0% |
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