Pomodoro Soup

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3 Tablespoons olive oil

3 large garlic cloves, minced

1/3 cup chopped fresh basil

2 teaspoons chopped fresh sage

1 ½ lb. (about 5 medium) ripe, peeled, seeded tomatoes, chopped

3 slices day old French or Italian bread cut into ½ inch cubes

3 cups water

Olive oil and basil leaves for garnish

Heat olive oil in a saucepan over medium heat. Add garlic, basil, and sage and cook for 2 minutes or until garlic begins to brown.

Stir in tomatoes and bring to a boil.

Reduce heat and simmer for 10 minutes – stirring frequently.

Add bread and water.

Return to boiling.

Reduce heat

Stir, breaking up bread with the back of a wooden spoon

Let soup simmer for 5 minutes.

Season with salt and pepper to taste.

Ladle into bowls

Drizzle with additional olive oil and garnish with basil leaves.

 

 

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