Tomato and Bread Zuppa
Ingredients
3 tbsp olive oil, divided
1 tspMarinara Sauce Mix
1 cup stale bread, cut into 1" cubes
1 small onion, chopped
1 can (28 oz /796 ml) stewed plum tomatoes
2 tbsp Pesto Sauce Mix
5 cupsVegetable Broth, prepared
Sea Salt - Grinder, to taste
Black Pepper - Grinder, to taste
crushed chilis, to taste
Preparation
- Combine 2 tbsp of olive oil, Marinara Sauce Mix, and Crushed Chilies, if desired, in Multipurpose Pot - 8 cup over medium heat. Stir regularly for approximately 2 minutes or until mixture becomes aromatic. Add bread cubes and cook until golden brown.
- Remove bread from pot and set to drain on paper towel.
- Add remaining olive oil to Pot and sauté onion until translucent. Stir in tomatoes, Pesto Sauce Mix and prepared Vegetable Bouillon. Heat to a gentle simmer.
- Once simmering, return bread to pot, season with Sea Salt and Black Pepper, and continue simmering for approximately 20 minutes, or until all flavours are combined.
- Remove from heat and roughly break up tomatoes and bread with potato masher. Serve warm with a drizzle of olive oil.
Nutritional Information
Per serving: Calories 210, Fat 11 g (Saturated 1.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 560 mg, Carbohydrate 25 g (Fibre 6 g, Sugars 2 g), Protein 6 g.
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Marinara Sauce Mix
Vegetable Broth Mix