Italian Country Bread Soup

Submitted 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"

 

• Ready In: 30mins
• Ingredients: 8
• 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 1/2 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.

Reviews

[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

 

[CookingONTheSide]

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!

 

[Sharon123]

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!