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Garlic Soup

20 Garlic cloves
2 c Sliced onions
1 c Sliced gr. peppers
1 1/2 tb Olive oil
3 c Tomatoes
2 c Broth
3 To 4 slices dark bread (cubed)


Blanch the garlic cloves in boiling water for 30 seconds, rinse under cool water, drain, peel and slice them thinly. In a large kettle saute onions & peppers until soft and golden...about 8-10 min. Add garlic and sliced tomatoes, reduce heat, cover and simmer for 30 min. Pour in the broth & heat the soup just to aboil. Add the bread cubes to thicken the soup to desired consistency. Serve with grated Parmesan cheese, or thick pesto.




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