Bread Soup (silver spoon cookbook)

1 TBS olive oil
3 ripe tomatoes
1 clove garlic
1 stalk celery
2 slices bread
6 leaves basil
1/3 c parmesan cheese (grated)
salt (2 dashes)
pepper to taste (1/2 tsp)

Put the olive oil, tomatoes, garlic, celery, and a pinch each of salt and pepper into a large pot. Add 5 c water and bring to a boil. Lower the heat and simmer for about 1 hr. Remove the pot from the heat and let stand. About 30 m before serving, stir in the bread and simmer over low heat. Ladle into a soup tureen and sprinkle with basil and parmesan.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MJONES855.