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This recipe is...
rich in veggies
1/2 tablespoon olive oil
1/2 cup finely diced onion
1 clove minced garlic
10 large basil leaves, roughly chopped
1 pound very ripe tomatoes (about 6 small tomatoes), cored and roughly chopped
2 cups vegetable broth
4 thick slices, day-old baguette
salt to taste
freshly ground black pepper
2 teaspoons extra virgin olive oil
2 teaspoons freshly grated Parmesan cheese
1. In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook, stirring ocassionally, for 5 minutes. Add the basil and tomatoes and simmer for 15 minutes.
2. Add the vegetable broth, bread, salt and pepper and simmer for 15 minutes more. Stir with a wooden spoon to help break up the slices of bread.
3. Ladle the hot soup into bowls and garnish with a drizzle of extra virgin olive oil and a sprinkling of Parmesan cheese.
Serving Size: 1 bowl
Number of Servings: 4
|Fat||6 g||Fiber||5 g|
|Protein||6 g||Saturated Fat||1 g|
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