| 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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