Inspired by Jamie Oliver.
 |
| Without cheese |
1 tablespoon fresh minced rosemary
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
28 ounces whole canned tomatoes, undrained
1 1/2 cups chicken stock or broth (veggie broth for vegetarians)
About 1/3 large loaf Italian bread, chopped or torn into chunks:
Grated Parmesan, for serving
1) In a large pot or Dutch oven, heat1 tablespoon olive oil over medium heat. Add rosemary and garlic. Sauté 2 minutes. Add tomatoes and broth. Turn heat to high. While mixture is coming to a boil, break tomatoes up with a wooden spoon or good set of kitchen shears. Once it starts boiling, drop heat to a healthy, rolling simmer and cook 15 minutes, stirring occasionally.
2) Kill heat. Add bread. Gently stir so bread soaks, but doesn’t fall apart. Serve with Parmesan, if desired.
 |
| With cheese (avec frommage). |
183 calories, 5.9 g fat, 3.6 g fiber, 6.9 g protein, $1.05
Calculations
2 cloves of garlic, sliced thin: 9 calories, 0 g fat, 0.1 g fiber, 0.4 g protein $0.10
1 tablespoon fresh minced rosemary: 2 calories, 0.1 g fat, 0.2 g fiber, 0.1 g protein, $0.50
1 tablespoons olive oil: 119 calories, 13.5 g fat, 0 g fiber, 0 g protein, $0.10
Kosher salt and freshly ground black pepper: negligible calories, fat, fiber, and protein, $0.02
28 ounces canned tomatoes: 151 calories, 0.8 g fat, 7.9 g fiber, 7.3 g protein, $1.25
1 1/2 cups chicken stock or broth: 25 calories, 0 g fat, 0 g fiber, 4.9 g protein, $0.57
About 1/3 large loaf Italian bread, chopped or torn into chunks: 244 calories, 3.2 g fat, 2.4 g fiber, 7.9 g protein, $0.60
TOTAL: 550 calories, 17.6 g fat, 10.7 g fiber, 20.6 protein, $3.14
PER SERVING (TOTAL/3): 183 calories, 5.9 g fat, 3.6 g fiber, 6.9 g protein, $1.05
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