Italian Country Bread Soup Recipe

Ingredients
<br>- 8 ounces Italian flat bread (focaccia), cut into 3/4-inch cubes (4 cups)
<br>- 2 1/2 cups chopped zucchini and/or yellow summer squash
<br>- 3/4 cup chopped green sweet pepper
<br>- 1/2 cup chopped onion
<br>- 1 tablespoon olive oil
<br>- 2 (14 ounce) cans chicken broth
<br>- 1 (14.5 ounce) can diced tomatoes with basil, oregano, and garlic, undrained
<br>- finely shredded Parmesan cheese
<br><p></p>Directions
<br>step 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.
<br>step 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.
<br>step 3: Ladle soup into bowls. Top each serving with toasted bread cubes and, if desired, Parmesan cheese.
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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
- 1 (14.5 ounce) can diced tomatoes with basil, oregano, and garlic, undrained
- finely shredded Parmesan cheese

Directions
step 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.
step 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.
step 3: Ladle soup into bowls. Top each serving with toasted bread cubes and, if desired, Parmesan cheese.

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