Tomato and Bread Zuppa

Tomato and Bread Zuppa Tomato and Bread Zuppa  
 
  • 5 min prep
  • 35 minutes
  • 210 calories
  • $1.30
  • Dairy Free
  • Vegan
  • Vegetarian

Ingredients


Makes: 4 servings
  • 3 Tbsp (45 ml) olive oil, divided
  • 1 tsp (5 à 10 ml)
  • 1 C (250 ml) stale bread, cut into 1" cubes
  • 1 small onion, chopped
  • 1 can (28 oz /796 ml) stewed plum tomatoes
  • 2 Tbsp (30 ml) Margherita Sauce Mix
  • 5 C (1 1/4 L) prepared
  • Sea Salt (Grinder), to taste
  • Black Pepper (Grinder), to taste
  • Crushed chilis, to taste

Preparation


 
  • Combine 2 Tbsp (30 ml) of olive oil, Marinara Sauce Mix, and Crushed Chilies, if desired, in Multipurpose Pot - 8 C 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, Margherita 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 Serving Size Per serving
Calories 210
Fat 11 g
Saturated Fat 1.5 g
Transfat 0 g
Cholesterol 0 mg
Sodium 560 mg
Carbohydrates 25 g
Fibre 6 g
Sugar 2 g
Protein 6 g

Shop this recipe...

Multipurpose Pot - 8 C
$69.00
Sea Salt (Grinder)
$15.00
Black Pepper (Grinder)
$15.00