{"id":603,"date":"2010-08-23T15:42:21","date_gmt":"2010-08-23T22:42:21","guid":{"rendered":"http:\/\/www.cookingwithcandra.com\/blog\/?p=603"},"modified":"2012-03-23T12:35:25","modified_gmt":"2012-03-23T19:35:25","slug":"tuscan-bread-soup","status":"publish","type":"post","link":"https:\/\/www.cookingwithcandra.com\/blog\/2010\/08\/23\/tuscan-bread-soup\/","title":{"rendered":"Tuscan Bread Soup"},"content":{"rendered":"
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This soup is fabulous and so easy! It’s great at anytime of year. The leftovers are great served cold as well.<\/p>\n

Directions:<\/h2>\n

Yield: 4-6 servings<\/span><\/p>\n

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  1. Preheat Oil in saut\u00e9 pan.<\/li>\n
  2. Add onion & Garlic. Saut\u00e9 until transparent. Remove from heat.<\/li>\n
  3. Put tomatoes, bread cubes, seasonings and saut\u00e9ed onions & garlic in a food processor. Process for a minute.<\/li>\n
  4. Pour processed ingredients into a Dutch oven.<\/li>\n
  5. Add stock, stir and bring to a boil over medium heat. Reduce heat and simmer for 1 hour. Adjust seasonings to suit taste.<\/li>\n
  6. Serve hot with croutons and grated parmesan cheese or with a dollop of cr\u00e8me fresh or sour cream.<\/li>\n<\/ol>\n<\/div>\n
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    Ingredients:<\/h2>\n
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    • 4 tbsps of Olive Oil<\/li>\n
    • 1 large Onion, finely diced<\/li>\n
    • 2 cloves of Garlic, minced<\/li>\n
    • 1 can (28 oz.) of Diced Tomatoes<\/li>\n
    • 2 cups of Stale Italian or French Bread, cut into cubes<\/li>\n
    • 1\/4 to 1 tsp of Dried Crushed Red Pepper Flakes<\/li>\n
    • 1 tsp of Basil<\/li>\n
    • 1\/2 tsp of Thyme<\/li>\n
    • 1\/2 tsp of Rosemary<\/li>\n
    • Salt & Pepper, to taste<\/li>\n
    • 4 cups of Chicken Stock, Vegetable Stock or water<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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