Italian Country Bread Soup
Recipe from
Better Homes and Gardens
This low-calorie side dish soup recipe is ready to eat in just 30 minutes.
Servings:
Makes 6 side-dish servings.
Prep Time:
20 mins
Total Time:
30 mins
Ingredients
-
8 ouncesItalian flat bread (focaccia), cut into 3/4-inch cubes (4 cups)see savings
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2-1/2 cupschopped zucchini and/or yellow summer squashsee savings
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3/4 cupchopped green sweet peppersee savings
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1/2 cupchopped onionsee savings
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1 tablespoonolive oilsee savings
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2 14-ounce canschicken broth or 3-1/2 cups chicken Basic Soup Stocksee savings
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1 14-1/2-ounce candiced tomatoes with basil, oregano, and garlic, undrainedsee savings
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Finely shredded Parmesan cheese (optional)see savings
Directions
1.
Spread bread cubes in a single layer on an ungreased baking sheet. Bake in a 375 degree F oven for 10 to 15 minutes or until lightly toasted.
2.
Meanwhile, in a large saucepan cook zucchini or yellow squash, sweet pepper, and onion in hot oil for 5 minutes. Stir in stock or broth and undrained tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until vegetables are just tender.
3.
Ladle soup into bowls. Top each serving with toasted bread cubes and, if desired, Parmesan cheese. Makes 6 side-dish servings.
Nutrition information
Calories 172, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 9 mg, Sodium 526 mg, Carbohydrate 27 g, Fiber 3 g, Protein 8 g. Daily Values: Vitamin A 5%, Vitamin C 45%, Calcium 8%, Iron 6%.
Percent Daily Values are based on a 2,000 calorie diet
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