Italian Country Bread Soup

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

• Ready In: 30 mins
• Serves: 6

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 1/2ounce) 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.