Ingredients
2 1/2 c (1-inch) cubes French bread
(about 2 1/2 (1-ounce) slice
1 ts olive oil
1/2 chopped onion
4 garlic cloves, crushed
1/4 cu chopped fresh basil
2 (14.5-ounce) cans no-salt-ad
ded whole tomatoes, undraine
1 (14 1/2-ounce) can chicken b
roth, undiluted (such as Swa
1 tb p balsamic vinegar
1/2 ts pepper
5 ts grated Parmesan cheese or g
rgonzola cheese
and cho pe
on’s)
Preparation
Instructions: Preheat oven to 400°. Arrange bread cubes in a single layer on a jelly-roll pan. Bake at 400° for 10 minutes or until dry and toasted. Set aside.
Heat oil in a large saucepan over medium-low heat. Add garlic and onions; sauté 2 minutes. Add bread to soak up oil. Add tomatoes and remaining ingredients bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally.
Ladle into bowls and sprinkle with 1 teaspoon cheese and basil.
Rating: Source:
Per Serving (excluding
