This simple meal-soup has two unlikely ingredients; tomato juice and day-old bread. The bread is an old-fashioned no-fat trick for thickening. A half cup (125 mL) of tomato juice represents one Food Guide Serving of vegetables.
2 tbsp (30 mL) olive oil
1 onion, chopped
2 carrots, sliced into half rounds
4 cloves garlic, minced
½ tsp (2 mL) dried rosemary, crumbled
¼ (1 mL) EACH salt and pepper
3 cups (750 mL) tomato Juice
1 cup (250 mL) sodium-reduced beef broth
2 cups (500 mL) cooked ground beef or slivers of thinly sliced cooked roast beef
3 cups (750 mL) large cubes day-old baguette, French stick or ciabatta bread
¼ cup (50 mL) grated Parmigiano-Reggiano or Romano cheese
¼ cup (50 mL) minced fresh basil or parsley
- Heat oil over medium-high heat in large saucepan; cook onion, carrots, garlic, rosemary, salt and pepper, stirring occasionally, until softened, about 8 minutes.
- Add tomato Juice, beef broth and 1 cup (250 mL) water, bring to boil. Reduce heat and simmer for 10 minutes.
- Add beef and bread; stir until bread has ‘melted’ into soup and soup thickens, about 8 minutes. Stir in cheese and basil.