, roughly chopped
(about 6 small tomatoes), cored and roughly chopped
extra virgin olive oil
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
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin