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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the tomatoes and stock in a 4-quart soup pot. Cook over medium-high heat, stirring occasionally, until the tomatoes break down (15 minutes). | 2. Heat the oil in a small skillet over medium-low heat. Add the garlic and cook, stirring frequently, until the garlic begins to brown (30-45 seconds). | 3. Stir the garlic and bread cubes into the soup and cook over medium-low heat, uncovered and stirring occasionally, until the bread falls apart (about 10 minutes). | 4. Stir in the basil and season the soup to taste with salt and pepper. | 5. Serve immediately, passing the cheese separately at the table. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	2	lbs	ripe cored chopped	208.6527	46.2665	10.8862	1.8144
vegetable stock chicken	4	cups		-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
bread	5	cups	diced packed old	9061.0	0.0	0.0	1025.0
basil	1/2	cup		2.76	0.318	0.37799999999999995	0.0768
salt black pepper			ground	-	-	-	-
parmigiano reggiano cheese			grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.