Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
40 Cloves garlic stemmed and thinly sliced
4 Cups sliced onions
2 Cups sliced green peppers
3 Tablespoons olive oil
6 Cups peeled -- seeded, sliced ripe
tomatoes
4 Cups beef broth
2 Cups beef boullion (using cubes or granules)
1/2 Teaspoon sweet basil
1/2 Teaspoon oregano
6 Slices crustless dark bread cubed -- (6 to 8)
3 Cups small pasta -- cooked
1 small shells, alphabets, you choose
Fresh ground pepper to taste
Grated parmesan cheese |
Preparation:
Mix onions, garlic, tomatoes, peppers and spices in a large saucepan. Heat
to
boiling, reduce heat and cover tightly. Simmer about 30 minutes. Add broth
and bouillon and heat just to boiling. Add bread cubes to thicken soup to
desired consistency. Just before serving, add 1/3 to 1/2 cup cooked pasta to
each serving. Makes 8 servings. Freezes well.
Lib says he uses only the large cloves of garlic, making sure to take the
growth stem out while he's peeling them. He also keeps a bowl of water
nearby
while he's peeling and slicing the garlic to rinse his fingers and the knife
to keep everything from sticking. He then uses the water to make the
bouillon, retaining all that good garlic juice for the soup. This is a
really
delicious soup and does not leave you with offensive bre |
