Sprouted Grain Tuscan Tomato and Bread Soup

  • 4-5 slices Ezekiel 4:9 Sprouted Grain Bread
  • 1 28 oz can whole tomatoes, crushed by hand, juices included
  • 2 tbs extra virgin olive oil
  • 1 cup fresh basil leaves, torn, reserving a few for garnishing
  • 2 cups vegetable stock
  • 3 cloves of garlic, thinly sliced
  • Pinch of red pepper flakes
  • ½ cup minced white onion

First, toast 4-5 slices of Ezekiel 4:9 Sprouted Grain Bread. Once toasted, tear into 1 inch pieces. Set aside.

Using a large saucepan, heat 2 tbs olive oil over medium low heat. Cook ½ cup of minced onion for 8 minutes, stirring frequently until onion is softened. Add the garlic and a pinch of red pepper flakes, and cook for an additional 2 minutes.

Add the crushed tomatoes and juices, plus 1 cup torn basil leaves, and bring to a simmer.

Once the soup is simmering, stir in the chunks of Ezekiel 4:9 Sprouted Grain bread and cook for 10-20 more minutes, stirring frequently to help the bread break down.

As the soup thickens, spoon in vegetable stock, ladle by ladle, over cooking time until it reaches the desired consistency. It should be the consistency of a porridge, with the bread completely softened and hydrated from the soup.

Season with salt and pepper.

Spoon the soup into bowls, drizzle lightly with olive oil, and top fresh basil leaves. Enjoy! This recipe makes 4 servings.