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From my mom. I don't know where she got it so I apologize to the original author. But it's too good not to pass around. A hearty soup, perfect for fall afternoons.
Tuscan Bread Soup
1C extra virgin olive oil
3 Garlic cloves, chopped
1/2 C fresh sage leaves, chopped
1/2Lb. Stale, firm coarse textured bread
Salt
Freshly ground pepper
8C veggie stock
2Lbs. Tomatoes, peeled (I used canned)
Parmesan cheese (optional)--not in original recipe
Heat oil in a saucepan over moderate heat. Add garlic & sage leaves & cook until garlic begins to color.
Meanwhile, slice the bread very thin. Add the slices to the oil & brown well on both sides, stirring with a wooden spoon. Season with salt & pepper.
Bring the broth to a boil in another large saucepan.
ADd tomatoes over bread misture and cook over high heat, stirring. Add boiling broth, reduce heat & simmer, covered, for 40 min. Taste & add salt if necessary.
Top with Parmesan cheese for an extra kick.
Tuscan Bread Soup
1C extra virgin olive oil
3 Garlic cloves, chopped
1/2 C fresh sage leaves, chopped
1/2Lb. Stale, firm coarse textured bread
Salt
Freshly ground pepper
8C veggie stock
2Lbs. Tomatoes, peeled (I used canned)
Parmesan cheese (optional)--not in original recipe
Heat oil in a saucepan over moderate heat. Add garlic & sage leaves & cook until garlic begins to color.
Meanwhile, slice the bread very thin. Add the slices to the oil & brown well on both sides, stirring with a wooden spoon. Season with salt & pepper.
Bring the broth to a boil in another large saucepan.
ADd tomatoes over bread misture and cook over high heat, stirring. Add boiling broth, reduce heat & simmer, covered, for 40 min. Taste & add salt if necessary.
Top with Parmesan cheese for an extra kick.