Roasted Tomato-Bread Soup

recipe image



Instructions Checklist
  • Drain canned tomatoes, reserving the liquid. Cube the tomatoes. The usage of a potato masher, mash half the beans into a paste (add a diminutive bit broth, if desired, to manufacture mashing the beans more uncomplicated). Situation the tomatoes and beans apart.


  • Heat 2 tablespoons oil in a Dutch oven over medium heat. Add leek and garlic; cook dinner, stirring, till translucent and tender, 2 to just a few minutes. Attain no longer brown. Season with 1/8 teaspoon pepper. Budge in carrots, celery and zucchini and the closing 1 tablespoon oil; cook dinner, stirring, till almost tender, 3 to 5 minutes. Season with 1/8 teaspoon every salt and pepper.

  • When the carrots and celery are almost tender, hump in kale (or chard) and cabbage. Disguise and cook dinner, stirring steadily, till wilted, 4 to 6 minutes. Add potatoes, broth, water, the diced tomatoes and juice, the bean puree and complete beans, thyme and bay leaf. Bring to a simmer over medium heat. Season with celery seed, crushed pink pepper and the closing 1/4 teaspoon pepper and 1/8 teaspoon salt. Disguise and cook dinner, stirring steadily and decreasing the warmth as important to retain a gentle simmer, till your complete greens are tender, 15 to 20 minutes.


Tip: To interesting leeks, interesting and discard green tops and white roots. Damage up leeks lengthwise and put in heaps of water. Swish the leeks in the water to unencumber any sand or soil. Drain. Repeat till no grit remains.

Nutrition Facts

Serving Dimension:

about 1 3/4 cups

Per Serving:

211 calories; protein 8.3g; carbohydrates 31.7g; dietary fiber 8g; sugars 5.8g; rotund 6.4g; saturated rotund 0.8g; vitamin a iu 5381.7IU; vitamin c 53.3mg; folate 73.2mcg; calcium 112.6mg; iron 2.9mg; magnesium 81.7mg; potassium 669.3mg; sodium 505.4mg; thiamin 0.1mg.


2 vegetable, 1 rotund, 1 starch, 1/2 lean protein

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