epper, to taste.
(Remember, bread chunks will be added to
Instructions:
Preheat oven to 400\u00b0. Arrange bread cubes in a single layer on a jelly-roll pan. Bake at 400\u00b0 for 10 minutes or until dry and toasted. Set aside.
Heat oil in a large saucepan over medium-low heat. Add garlic and onions; saute 2 minutes. Add bread to soak up oil. Add tomatoes and remaining ingredients bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally.
Ladle into bowls and sprinkle with 1 teaspoon cheese and basil.
Rating: Source:
Per Serving (excluding
ey don't jinx your bread\", or just put it
Heat the oil in a large saucepan on medium heat. Saute the carrot, onion and celery for 3-4 mins, until tender. Stir in the tomato paste.
Add the stock, cabbage and potato. Bring to a boil. Reduce the heat to low; cover and simmer, stirring occasionally, for 20 mins.
Add the remaining vegetables and cannellini beans. Simmer, uncovered, for 10 mins. Add the bread. Simmer for 3 mins. Season to taste.
Cook bacon in a small skillet until crisp. Serve the soup topped with bacon, shaved Parmesan cheese and freshly ground black pepper.
In the bowl of a food processor, mix the tuna and capers until a paste forms.
Scrape the sides of the bowl.
With the motor running, add the olive oil in a steady stream, until you end up with a creamy consistency.
Season with salt and pepper, keeping in mind the mixture is probably well-salted by the capers.
Spread the tuna butter over the grilled Tuscan bread, and serve.
arge enough to hold the bread and soup.
Place a
nd add ingredients to YOUR bread maker according to YOUR instructions
Make a vinaigrette of the oil, vinegar, garlic, salt and pepper.
Mix the other ingredients together in a bowl with the vinaigrette and garnish with parsley. Let sit 15 minutes before serving, so the bread absorbs the dressing.
Toast bread slices under broiler for about 4 minutes on each side.
Remove slices and rub with garlic cloves.
Prepare dressing by whisking ingredients together in a small bowl, and seasoning with salt and pepper.
Cut bread slices into small cubes and add them to a serving bowl.
Next add the tomatoes, beans, roasted pepper and basil.
Pour dressing over salad and toss to coat.
Let salad rest about 5-10 minutes before serving.
Heat oil in a large pot over medium heat. Add spinach, onion, and celery. Cover and cook, stirring a few times, until softened, 5 to 10 minutes. Add broth, dark red kidney beans, cannellini beans, diced tomatoes, tomato paste, garlic powder, parsley, oregano, red pepper flakes, salt, and black pepper. Heat to a boil, about 30 minutes. Boil for 1 to 2 minutes.
Place a slice of bread in the bottom of a bowl. Ladle soup on top. Repeat with remaining bread.
n the refrigerator.
Set bread machine to dough cycle. Place
alt, and then add the bread flour one cup at a
ay).
TO MAKE THE TUSCAN PORTOBELLO MELT:
Place tomato
f baking.).
WHOLE WHEAT BREAD - (Basic Recipe).
Follow
arge bowl.
If using bread, toast it until golden on
annellini beans and 1 c bread cubes. Puree until smooth and
Preheat the oven to 400\u00b0F. Place bread on a large baking pan. Drizzle with oil and thyme; toss well to coat. Arrange bread in a single layer on pan.
Bake for 8-10 mins until golden and crisp. Set aside to cool.
Toss spinach, basil, tomatoes, olives, onion and bread in a large bowl. For the dressing, whisk together all ingredients in a small bowl. Season to taste.
Serve salad drizzled with dressing.
In a large bowl, combine tomatoes, onion, dressing, 1 tsp orange zest and 1/4 cup orange juice. Season.
Preheat grill. Brush both sides of bread with oil. Grill for 2 mins, turning once, or until golden brown.
Toss mozzarella and basil with tomato mixture. Arrange over grilled bread.
ides of the slices of bread, put them on a baking
cup Parmesan and the bread crumps. Sprinkle the mixture evenly