Italian Bread Soup Recipe

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 ounce size) Italian-seasoned tomato sauce
2 cups mixed frozen corn, red pepper and broccoli
1 can (19 ounce size) cannellini beans, rinsed and drained
pepper, to taste
1 1/2 cup seasoned stuffing croutons
grated Parmesan cheese, for garnish

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 for 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.

nutrition data

Nutritional data has not been calculated yet.