Tuscon Tomato Bread Soup
Source of Recipe
List of Ingredients
2 cups chopped chewy Italian bread (such as ciabatta)
- 2 tbsp olive oil
- 1 sprig fresh rosemary
- 4 cloves garlic, chopped
- 1 small onion, chopped
- 14 ounce can chicken broth
- 28 ounce can crushed tomatoes (get an authentic Italian brand for best results)
- 28 ounce can diced tomatoes
- 20 leaves of fresh basil, torn or shredded (about a cup)
- salt, pepper, oregano
In a medium soup pot heat olive oil, and then add the sprig of rosemary and chopped garlic. Add the chopped onion and sauté until it becomes soft and translucent. Remove and discard the rosemary sprig. Add the chicken broth and crushed and diced tomatoes. Season with salt, pepper and oregano. Heat until the soup begins to bubble. Add the chopped bread and stir until the bread melts into the soup, thickening it. Stir the basil into the soup. Serve immediately.
Makes 6 servings. Each serving contains 172 calories, 6 grams of fat and 5 grams of fiber. A serving also contains 67% of the RDA for Vitamin C. Weight Watchers points per serving - 3.