Italian Country Bread Soup |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a great tasting soup and is really good anytime of the year but is very well suiter to winter. I always add 1/2 a can of Romano beans that I have microwaved (in their juice) long enough to make sure that they are tender. Yummm Ingredients:
8 ounces focaccia bread, cut into 3/4-inch cubes (4 cups) |
2 1/2 cups chopped zucchini, and or 2 1/2 cups summer squash |
3/4 cup chopped green sweet pepper |
1/2 cup chopped onion |
1 tablespoon olive oil |
2 (14 ounce) cans chicken broth or 3 1/2 cups chicken basic soup stock |
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic, undrained |
finely shredded parmesan cheese (optional) |
Directions:
1. Spread bread cubes in a single layer on an ungreased baking sheet.
2. Bake in a 375 degree F oven for 10 to 15 minutes or until lightly toasted.
3. Meanwhile, in a large saucepan cook zucchini or yellow squash, sweet pepper, and onion in hot oil for 5 minutes.
4. Stir in stock or broth and undrained tomatoes.
5. Bring to boiling; reduce heat.
6. Simmer, uncovered, about 5 minutes or until vegetables are just tender.
7. Ladle soup into bowls.
8. Top each serving with toasted bread cubes and, if desired, Parmesan cheese.
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