Wednesday, 13 January 2010

Italian bread soup

There are various Italian soup made of different base and different base.

This one is a tomato base soup with whey bread and 6 seeds. It tastes very nice. Easy to make and makes to full.

I am also adding left over Spaghetti funghi in it just to make it more interesting.

Celery: 2 sticks
Onion: 1 medium
Garlic: 3-4 cloves
Freshly crushed pepper: 1-2 tea spoon
Salt to taste
Extra virgin olive oil: 1 table spoon
Tomato passata: 1 cup
Parsley: 1 cup
Left over spaghetti funghi: 1 cup(optional)

Wash celery nicely. Cut it into small pieces.

Peel and fine chop garlic. Peel and dice onions into small cubes.
Heat the pan. Add 1 table spoon of olive oil. Add freshly crushed pepper. Once it starts to splutter add onions and celery. Stir for 2 minutes. Add tomato passata and 2 cups of water.
Mix well. Add salt to taste. Add left over spaghetti. Parsley.

Take the bread and cut it into smaller pieces.
Now add bread pieces as much as or as less as you want. Turn the heat to lowest. Cover the lid and let it cook for 10 minutes.
Serve hot.

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