CROUTON VEGGIE SOUP
MAKES 4 SERVINGS.
3 tbs olive oil
1 onion, chopped
5 cloves garlic, smashed
2 tbs tomato paste
2 pounds tomatoes, chopped
Two 15 oz cans white beans, drained
1 quart low sodium vegetable broth
1 sprig rosemary
1/4 tsp red pepper flakes
4 cups cubed bread
1/2 cup shredded mozzarella cheese
Heat 1 tbs oil in a pot. Add onion, 3 garlic cloves, and salt. Cook until onion is softened. Add tomato paste, cook 1 min. Add all but 1/2 cup of chopped tomatoes, beans, broth, 1 cup water, rosemary, pepper flakes, and salt. Bring to a boil, simmer 20 min. *Discard rosemary, transfer soup to a blender, puree until smooth. Season. Return to pot, keep warm. Heat oven to 400 degrees. Heat remaining oil and garlic cloves in a skillet. Cook until lightly browned. Toss with bread, mozzarella, salt and pepper flakes on a baking sheet. Bake until croutons are golden 10 min. Top each bowl of soup with croutons and chopped tomatoes. SERVE & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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