Italian Country Bread Soup

READY IN: 30mins
Recipe by Annacia

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

Top Review by Charlotte J

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

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.

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