Title: Tuscan Tomato Soup
Categories: Not, Sent
Yield: 5 Servings

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

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 on May 08, 1997