Italian Country Bread Soup  
Posted by: Jerseygirl Sun, 21 Mar 2004, at 6:30 a.m.


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, un-drained
Finely shredded Parmesan cheese (optional)

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 un-drained 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. Makes 6 side-dish servings.

Nutritional Information
Nutritional facts per serving
calories: 172, total fat: 4g, saturated fat: 1g, cholesterol: 9mg, sodium: 526mg, carbohydrate: 27g, fiber: 3g, protein: 8g, vitamin A: 5%, vitamin C: 45%, calcium: 8%, iron: 6%