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Italian Country Bread Soup




Source of Recipe


msn


List of Ingredients




• 8 ounces Italian flat bread (focaccia), cut into 3/4-inch cubes (4 cups)
• 2 1/2 cups chopped zucchini and/or yellow 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
• 2 - 3 tablespoons finely shredded Parmesan cheese (optional)


Recipe



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.