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                                    CDYSTHE
                                
                            Richly filled tomato soup
Italian tomato soup with Parmesan cheese and pine nuts.
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                    Ingredients
Directions
- 
                                Wash the leeks and cut into half rings.
- 
                                Heat the oil in a soup pot, press the garlic above and fruit for 1 min.
- 
                                Add the leek to the garlic and cook over low heat for 10 minutes until the leek starts to color.
- 
                                Add the tomatoes, bouillon tablets and the water to the leek and bring to the boil. Turn the heat down and let boil for about 20 minutes.
- 
                                Remove the pan from the heat and puree with the hand blender. Tear the bread into pieces and add to the soup.
- 
                                Season with pepper and salt. Allow the soup to cool to lukewarm in 20 minutes.
- 
                                After cooling, stir with a whisk, so that the bread is better absorbed.
- 
                                In the meantime, heat a skillet without oil or butter and toast the pine nuts for 3 minutes.
- 
                                Sprinkle the soup with the basil and the pine nuts. Scrape the cheese above it.
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Nutrition
                                480Calories
                            
                            
                                Sodium0% DV1.305mg
                            
                            
                                Fat43% DV28g
                            
                            
                                Protein36% DV18g
                            
                            
                                Carbs12% DV36g
                            
                            
                                Fiber20% DV5g
                            
                        
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