Here's the recipe I found in the Prevention Magazine's Healthy Italian Cooking Cookbook for:
"Quick Tomato and Bread Soup"
2 cups water
1/3 cup sun-dried tomatoes (not oil-packed)
2 tsp extra virgin olive oil
1 cup chopped onion
3 garlic cloves, minced, plus 1 garlic cloved, peeled and halved
1 can (16 ounces) crused tomatoes in puree
1 can (8 ounces) no-salt-added tomato sauce
1/4 tsp. sugar
1/4 tsp. freshly ground black pepper
1/8 tsp. salt
1/8 tsp. crushed red pepper flakes
8 slices (1/4 ounce each) crusty Italian bread
1/2 cup chopped fresh basil
Whole basil leaves, for garnish (optional)
1) In a small saucepan, bring 1 cup of the water to a boil over high heat. Remove the pan from the heat, stir in the sun-dried tomatoes, cover and let stand for 8-10 minutes, or until the tomatoes are softened. Reserving 1/4 cup of the soaking liquid, drain the tomatoes, then cut them into small pieces with kitchen shears or chop with a knife.
2) Preheat the broiler.
3) In a medium no-stick saucepan, warm the oil over medium heat until hot but not smoking. Add the onions and minced garlic, and saute for 4 to 5 minutes, or until tender.
4) Add the remaining 1 cup water, the crushed tomatoes, tomato sauce, sugar, black pepper, salt and red pepper flakes to the onion mixture. Add the sun-dried tomatoes and the reserved soaking liquid, and stir to combine. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover and simmer for 10 minutes to blend the flavors.
5) Meanwhile, arrange the bread on a baking sheet. Toast under the broiler 4 to 5 inches from the heat for about 1 minute per side, or until lightly browned. Rub one side of each slice with the halved garlic clove.
6) Remove the soup from the heat and stir in the chopped basil. Divide the soup amoung 4 soup plates and top each serving with 2 slices of the toasted bread. Garnish with whole basil leaves, if desired.
Prep Time: 15 minutes
Total Time: 40 minutes
3.2g fat (19% of calories)
0.5g saturated fat
0 mg. cholesterol
353 mg. sodium
3.3g dietary fiber
113 mg calcium
2 mg. iron
32 mg. vitamin C
1 mg. betacarotene
Se non supporta il calore, vattene dalla cucina!