TOMATO BREAD AND GARLIC SOUP

TOMATO BREAD AND GARLIC SOUP image

Yield 8 bowls

Number Of Ingredients 12

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8 cloves garlic
1 small dried red chili
3/4 cup extra virgin olive oil
28 ounces canned tomatoes
1 tablespoon dried basil
1 teaspoon dried mint flakes
1/2 teaspoon salt
ground pepper
4 cups chicken stock
1 pound day old country whole wheat bread
extra virgin olive oil
parmesan cheese -- freshly grated

Steps:

Dice the peeled garlic cloves and dried chili. Heat olive oil in a large stock pot over low heat, add the garlic and chili and soften for 3 or 4 minutes. Add the tomatoes, basil and mint and stir and cook on medium low heat about 5 minutes. Add salt and pepper to taste. Add the stock and bring to a boil. While stock is heating, cut the bread into 3/4 inch cubes or tear into bite size pieces. When the stock comes to a boil, add the bread all at once. Stir well until moistened with the liquid. Cover the pan and remove from the heat. Let soup stand about one hour before serving. Taste for seasoning and stir well. Source: "The Garlic Book" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 430 Calories; 41g Fat (85.6% calories from fat); 3g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 2709mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 8 Fat. Serving Ideas : Serve in bowls drizzled with a little olive oil and garnish with grated Parmesan cheese.