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Showing 1-4 of 4
on March 15, 2014
This is a great recipe, I just tweaked it a bit for my taste. I added red wine vinegar to give it a little bit of a flavorful tang and crushed red pepper flakes for a nice warm heat. Good one!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 02, 2010
on January 24, 2010
All I can say is YUM!!!! This is a keeper!!!!! Made as listed with the exception I used pesto instead of fresh basil, as I was out. Will be making again!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on April 15, 2006
Have to admit I had my doubts about this one. I had visions of this wretched stewed tomato and white bread (aka glue) "soup" that my midwestern dad used to eat. This is nothing like that. No glue here with this wonderful hearty Tuscan bread #85123 at the bottom of the soup bowl. The soup is marvelous and unbelievably easy, assuming you've got the bread on hand. I had no fresh basil so I garnished it with some basil pesto. Incredible, Cynna. I'm sooo glad I have another half a loaf of bread in the freezer because I want more.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (313 g)
Servings Per Recipe: 2