Italian Bread Soup Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 8 cups

Ingredients:
1 1/2 cup chopped onion
2 teaspoons minced garlic
2 tablespoons olive oil
4 cups fat-free, low-sodium, or regular chicken broth
1 can (15 oz size) Italian-seasoned tomato sauce
2 cups mixed frozen corn, red pepper, and broccoli
1 can (19 oz size) cannellini beans, rinsed and drained
Pepper to taste
1 1/2 cup seasoned stuffing croutons
Grated Parmesan cheese, for garnish

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Directions:

In a Dutch oven or similar large, heavy pot, combine the onion, garlic, and oil. Cook over medium heat, stirring frequently until the onion is tender, 5 to 6 minutes. If onions begin to stick, add some of the broth.

Add the remaining broth, tomato sauce, mixed vegetables, and beans. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add pepper to taste.

To serve, divide croutons among each soup bowl. Ladle the soup over the croutons. Sprinkle each serving with Parmesan cheese.

This recipe from CDKitchen for Italian Bread Soup serves/makes 8 cups

Recipe ID: 71076

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