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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F degrees, place bread cubes on baking sheet and toast until edges are lightly brown, about 8-10 minutes. | 2. Heat olive oil in a 5 quart pot over medium heat, add onions and cook for 3-4 min or until they begin to soften. | 3. Add the garlic and crushed red pepper and continue to cook, stirring, for an additional 5 minutes or until the garlic becomes golden. | 4. Add pepperoncini, tomatoes, beef stock and toasted bread and bring to a boil. | 5. Reduce to a simmer, add basil and cook, covered, 30-40 minutes stirring occasionally. | 6. Season to taste with salt and pepper. Ladle into soup bowls and drizzle with olive oil, garnish with crumbled Gorgonzola. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
italian bread	5	slices	cut	406.5	75.15	13.2	5.25
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
onion	1/2	cup	diced	32.0	7.472	0.88	0.08
garlic clove	5		crushed chopped	-	-	-	-
red pepper flake	1/4	teaspoon	crushed	-	-	-	-
pepperoncini pepper	4		chopped	-	-	-	-
plum tomato	16	cups	skinned seeded cut	-	-	-	-
beef broth	4	cups		67.2	0.384	10.944	2.112
basil	12	leaves		1.38	0.159	0.18899999999999997	0.0384
gorgonzola	1/2	cup	crumbled	-	-	-	-

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