Italian Country Bread Soup

Total Time
30mins
Prep 20 mins
Cook 10 mins

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 Nutrition

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.
Most Helpful

This was super easy to make. I used both zucchini and yellow summer squash. I only used 1 teaspoon of oil and sauted the onions and peppers first, then added the zucchini. I also added a little extra basil and oregano. This makes a great low calorie soup. I'll be making this again to help use up my supply of zucchini and summer squash. Made for *Photo Tag Fall 2009* game

Charlotte J September 18, 2009

Loved this - so eay to make and the flavor is wonderful. It really hit the spot for lunch on a cool fall day. Thanks for sharing!

Lainey6605 November 08, 2008

I wasn't feeling too good today, so this really hit the spot! I had some leftover spaghetti sauce, so used that instead of the tomatoes. I used 9-grain French bread for the bread cubes. Oh, and I halved the recipe just for me. Loved it. Thanks Annacia!

Sharon123 November 20, 2006