Ingredients
1/4C olive oil (476c, 0k, 0p, 0f, 1.1s)
2 diced shallots (62c, 14.2k, 2.2p, 2.8f, 10.2s)
5 minced garlic (22.5c, 5k, .9p, .3f, 2.5s)
1 diced celery stalk (6.8c, 1.5k, .3p, .6f, 34s)
1/2C shredded fresh basil
6C cubed day-old baguette (3120c, 528k, 124.8p, 27.8f, 6384s)
1t kosher salt (0c, 0k, 0p, 0f, 2324s)
1/2t ground lemon pepper
56oz whole tomatoes in juice (392c, 84k, 14p, 28f, 70s)
14.5oz diced tomatoes in juice (100c, 21.6k, 3.6p, 7.2f, 18s)
3C water (or a light chicken broth)
1C small grated parmesan cheese (336c, 11.2k, 22.4p, 0f, 1440s)
Sage Oil
1/4C olive oil (476c, 0k, 0p, 0f, 1.1s)
6 minced fresh sage leaves (.7c, 0k, .1p, .1f, .1s)
10 whole fresh sage leaves (1c, 0k, .2p, .2f, .2s)
Dish totals 4993c, 665.5k, 168.5p, 66.9f, 10285.2s
10 Servings of ~1C each
Per serving 499.3c, 66.55k, 16.85p, 6.69f, 1028.52s
Directions
First, gather all the ingredients and equipment: large soup pan, bowls, knife. Prep by mincing 6 sage leaves, dice celery and shallots, cutting up the day old bread in 1/2″ cubes, gently shred the basil, and mince the garlic.
- Dice celery: Cut the stalk in half lengthwise, then cut each half again lengthwise, then chop into diced sizes.
2) Pour 1/4C oil in the bottom of the soup pot and rotate so the oil to it coats the bottom. Warm the oil on low heat, and once warm, saute the onion till translucent, then add garlic (careful to not brown). Add the celery and mix well. Then add basil and the cubed bread and mix. Top with salt and pepper.
3) Once the bread is well oiled and a bit toasted, add the tomatoes and their juice. Then use a wooden utensil to mash the whole tomatoes so they are in rough chunks.
4) Add water (or broth) and simmer low for ~30min, stirring regularly so nothing gets burnt on the bottom and the tastes meld into one soup flavor.
5 Sage Oil: Heat olive oil in a small pan. Once hot, add all the minced sage and remove from heat to steep for ~25min. Strain the oil through a sieve, saving the whole leaves for a garnish.
6) Serve: pour into bowls and add a small amount of finely grated parmesan, then drizzle the sage-oil and add a fried sage leaf as garnish.
[x] Flexitarian + Omnivore
[x] Vegan: use veggie broth
[x] Vegetarian : use veggie broth
[x] Pescatarian : use veggie broth
[x] Gluten free: use gluten free bread
[O] Weight Maint
[O] Keto Diet
[x] Mediterranean
[O] Lectin Avoidance: tomato, wheat
[x] Oxalate Avoidance
[O] Purine Avoidance: tomato
Comments
There are many variations of this soup as it is a ethnic one with as many recipes are there are areas in Italy.
If you want to make your dish using your home grown tomatoes you will need to grill them. Then peel and deseed the tomatoes before dicing them them to release their flavor and juices.
