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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 5 |
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An easy, flavorful recipe adapted from Cooking Light I've made many times. Ingredients:
2 1/2 cups 1-inch french bread cubes ('21/2 slices) |
olive oil flavored cooking spray |
1 teaspoon olive oil |
4 cloves garlic, crushed |
2 (14 1/2 ounce) cans no-salt-added diced tomatoes, undrained |
1 (14 1/2 ounce) can chicken broth, undiluted |
1 tablespoon balsamic vinegar |
1 1/2 teaspoons dried parsley flakes |
1 teaspoon dried oregano |
1/2 teaspoon pepper |
4 -5 teaspoons grated parmesan cheese |
Directions:
1. Arrange bread cubes in a single layer on a baking sheet and lightly coat bread with spray.
2. Bake at 400° about 10 minutes until dry and toasted.
3. Heat oil in large saucepan over medium-low heat.
4. Add garlic and sauté 2 minutes.
5. Add tomatoes through pepper and bring to a boil.
6. Reduce heat and simmer 10 minutes, stirring occasionally.
7. Divide croutons among 4 or 5 bowls; ladle soup over croutons and sprinkle with cheese.
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