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.
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