Tomato, Bread & Pastina Stew
Yield
4 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
italian plum (roma) tomatoes
chopped, peeled and seeded, or canned peeled tomatoes, chopped |
|
| ½ | cup |
olive oil
|
|
| 3 | ounces |
bread, italian
stale, or french bread |
|
| 2 | medium |
onions
finely diced |
|
| 8 | each |
garlic cloves
crushed |
|
| 3 | tablespoons |
marjoram
fresh, or 2 teaspoons dried marjoram leaves |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ½ | cup |
white wine
dry |
*
|
| 2 | cups |
water
or the juice from canned tomatoes |
|
| 3 | tablespoons |
pastina
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
italian plum (roma) tomatoes
chopped, peeled and seeded, or canned peeled tomatoes, chopped |
|
| 118 | ml |
olive oil
|
|
| 86.7 | ml/g |
bread, italian
stale, or french bread |
|
| 2 | medium |
onions
finely diced |
|
| 8 | each |
garlic cloves
crushed |
|
| 45 | ml |
marjoram
fresh, or 2 teaspoons dried marjoram leaves |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 118 | ml |
white wine
dry |
*
|
| 473 | ml |
water
or the juice from canned tomatoes |
|
| 45 | ml |
pastina
|
* |
Directions
In a large, deep skillet over low heat, combine the olive oil, garlic and onions and cook, stirring occasionally, 5 minutes, until the onions are soft and translucent.
Roughly crumble the bread into ¼ inch pieces, add it to the skillet and cook, stirring, 1 minute.
Add the tomatoes, marjoram, salt, pepper, wine and water.
Cover and cook, stirring occasionally, for 20 minutes.
Add the pastina and cook an additional 3 minutes.
When it's time to serve dinner, pour the stew into a large covered serving dish or soup tureen and offer grated cheese and additional olive oil on the side.
