Tomato Garlic Soup
Combine 4 cups water with the garlic, bay leaf, and some salt and pepper in a saucepan or stockpot. Bring to a boil, cover partially, and turn the heat to very low. Let the liquid bubble gently for 15 minutes.
Meanwhile, put the olive oil in a large skillet over medium heat. When hot, brown the slices of bread in the oil, turning once, for a total of about 5 minutes.
Put the bread in bowls and top with the grated cheese. Strain the soup into the bowls, garnish with parsley, and serve.
Nutrition facts for 1 serving
½ cup vegetables
1 oz grains
½ serving dairy
Inspired by: Food is Everything, Mark Bittman
Ingredients
Directions
Combine 4 cups water with the garlic, bay leaf, and some salt and pepper in a saucepan or stockpot. Bring to a boil, cover partially, and turn the heat to very low. Let the liquid bubble gently for 15 minutes.
Meanwhile, put the olive oil in a large skillet over medium heat. When hot, brown the slices of bread in the oil, turning once, for a total of about 5 minutes.
Put the bread in bowls and top with the grated cheese. Strain the soup into the bowls, garnish with parsley, and serve.