Thursday, January 24, 2008

Basic Bread Tomato Soup

4 servings

This recipe is from my friend Betsy.

16 1” slices stale French bread
1 ¼ c cubed tomatoes
1 ½ c ground white beans, cooked

Layer the above in individual bowls or tureen.

Heat through then drizzle with

Olive oil
Salt and pepper to taste
Fresh Sage and/or parsley, if available

For a “wonderful mix” Betsy layers this soup alternately with a prepared Minestrone "(made with potatoes not pasta)" and adds, "for my Minestrone I always use Marcella Hazan - Classic Italian Cookbook, pp 66-7".

Betsy is the second friend who has given me recipes/great food prepared from recipes from this cookbook, which  I intend to check out soon.

Reviewed 7/9/2017

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