Italian Bread & Tomato Soup
Inspired by Tuscany's legendary pappa al pomodoro, this soup is a great way to use stale bread. The traditional version doesn't contain kale or a topping of squash and grape tomatoes, but why not?
Source: EatingWell Magazine, Soup Cookbook
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Tip: To peel tomatoes, cut a small X in the bottom and plunge into boiling water until the skins are slightly loosened, 30 seconds to 2 minutes. Transfer to a bowl of ice water for 1 minute. Peel with a paring knife, starting at the X.
Nutrition Facts
Serving Size: 1 1/2 cups
Per Serving:
269 calories; protein 9.4g; carbohydrates 36g; dietary fiber 4.8g; sugars 8.4g; fat 11.3g; saturated fat 1.7g; vitamin a iu 4208.5IU; vitamin c 42.7mg; folate 51.3mcg; calcium 58.5mg; iron 2.4mg; magnesium 37mg; potassium 785.4mg; sodium 233.9mg.
Exchanges:
2 1/2 vegetable, 2 fat, 1 1/2 starch