Italian Country Bread Soup

Name: Italian Country Bread Soup
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 serving(s)
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)

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"

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photo by Charlotte J

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

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

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Reviews

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

Charlotte J
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!

CookingONTheSide
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!

Sharon123