Name: Tuscan Tomato Soup
Ingredients: 2 1/2 c French Bread cubes, 1 inch thick; Olive oil spray; 1 ts Olive oil; 4 Cloves garlic, crushed; 2 14.5oz cans no-salt-added whole tomatoes, undrained, chopped; 1 14.5oz can chicken broth, undiluted; 1 tb Balsamic vinegar; 1 1/2 ts Dried parsley flakes; 1 ts Dried oregano; 1/2 ts Pepper; 5 ts Grated Parmesan cheese

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Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Tuscan	Not, Sent	5	Servings

INGREDIENTS

2 1/2	c	French Bread cubes, 1 inch thick
		Olive oil spray
1	ts	Olive oil
4		Cloves garlic, crushed
2		14.5oz cans no-salt-added whole tomatoes, undrained, chopped
1		14.5oz can chicken broth, undiluted
1	tb	Balsamic vinegar
1 1/2	ts	Dried parsley flakes
1	ts	Dried oregano
1/2	ts	Pepper
5	ts	Grated Parmesan cheese

INSTRUCTIONS

Preheat oven to 400°. Arrange bread cubes in a single layer on a jelly-roll
pan. Lightly coat bread with cooking spray. Bake at 400° for 10 minutes or
until dry and toasted. Set aside.
Heat oil in a large saucepan over medium-low heat. Add garlic; saute 2
minutes. Add tomatoes and next 5 ingredients (tomatoes through pepper);
bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally.
Divide 2 1/2 cups croutons among 5 bowls; ladle 1 cup soup over croutons,
and sprinkle with 1 tsp cheese.
NOTES : Per serving: Cals - 108 - 19%ff Fat - 2.3g Carbs - 16.9g
Recipe by: Cooking Light - March 1997 Posted to MC-Recipe Digest V1 #602 by
The Taillons <taillon@access.mountain.net> on May 08, 1997

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