Italian Tomato and Vegetable Soup with Toasted Bread

  • Prep Time -
  • Cook Time -
  • Serves 4

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1. Ingredients

  1. 1/4 cup (50 mL) butter
  2. 1 large onion, chopped
  3. 4 garlic cloves, finely chopped
  4. 2 cups (500 mL) sliced celery
  5. 1 carrot, finely sliced
  6. 1 can (19 oz/540 mL) tomatoes
  7. 2 1/2 cups (625 mL) beef broth
  8. 1/4 cup (50 mL) chopped fresh basil
  9. 1/4 cup (50 mL) chopped fresh parsley
  10. 1 tbsp (15 mL) chopped fresh thyme
  11. 1/4 tsp (1 mL) ground chili pepper
  12. Salt and pepper
  13. 8 bread slices, toasted
  14. Grated Canadian Parmesan cheese

Nutrition Info

Per Serving

  • Fat: 16 g
  • Calcium: 278 mg

2. Cooking Directions

  1. In large saucepan, sauté onion and garlic in butter while stirring, until onion is soft. Add celery and carrot and cook for 5 minutes. Stir in tomatoes and beef broth.
  2. Add basil, half the parsley, thyme and chili pepper. Season to taste with salt and pepper. Bring to boil, reduce heat, cover and simmer for 40 minutes.
  3. Line bottom of each serving bowl with slice of toasted bread and cover with soup. Top with another toast. Sprinkle with remaining parsley and Canadian Parmesan cheese.

Yield: 4 servings

3. Still Hungry?

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