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Add a photoServings: 6
Ingredients
- 8 ounce crusty Panera Bread sourdough croutons
- 2 Tbsp. extra virgin olive oil
- 9 x garlic cloves chopped
- 3 lrg onions finely minced
- 8 c. chicken stock
- Â Â (or possibly canned low-salt chicken broth)
- 2 can peeled plum tomatoes - (28 ounce ea) liquid removed, crushed
- 1/4 c. freshly-grated Parmesan cheese
- 1/4 c. freshly-grated Asiago cheese
- Â Â (may substitute more Parmesan)
- Â Â Parmesan Reggiano rind (optional)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/4 c. thinly-torn fresh basil for garnish
- 1/4 c. Parmesan cheese shavings
Directions
- Heat extra virgin olive oil in heavy large pot over medium heat. Add in onions and saute/fry till very tender, about 25 min. Add in chopped garlic and cook 1 minute. Add in chicken stock, crushed tomatoes, cheeses and cheese rind.
- Simmer soup uncovered 30 min, stirring occasionally. Season to taste with salt and pepper. For smoother texture, puree in blender or possibly food processor before serving.
- Ladle soup into Panera Bread sourdough bread bowls. Add in croutons, torn basil, and Parmesan cheese shavings just before serving.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 454g | |
| Recipe makes 6 servings | |
| Calories 105 | |
| Calories from Fat 44 | 42% |
| Total Fat 4.98g | 6% |
| Saturated Fat 0.76g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 592mg | 25% |
| Potassium 486mg | 14% |
| Total Carbs 11.39g | 3% |
| Dietary Fiber 3.1g | 10% |
| Sugars 4.41g | 3% |
| Protein 4.64g | 7% |
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