Wonder
Soft. Delicious. Nutritious.
Italian Peasant bread Soup
Makes 6 servings
5 slices Wonder Made With Whole Grain White bread
3 tablespoons olive oil
1 large yellow onion, chopped
1 carrot, peeled and chopped
1 rib celery, chopped
3 cloves garlic, minced
2 cans (14.5 ounces each) diced tomatoes, with liquid
2 cups vegetable juice cocktail or tomato juice
2 cups water
1/3 cup minced fresh basil (or 1 tablespoon dried basil leaves)
2 tablespoons minced fresh flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon pepper
6 tablespoons shredded Parmesan cheese
Preheat oven to 275 F. Cut bread into 3 strips; cut each strip into thirds, making 9 cubes. Place bread cubes in a single layer on a baking sheet. Bake 15 minutes or until very crisp. Set bread aside to cool.
Heat olive oil in a Dutch oven. Add onion, carrot, celery and garlic. Cook, stirring occasionally, until vegetables are quite tender, about 8 to 10 minutes.
Stir in remaining ingredients, except crisp bread cubes and Parmesan cheese. Heat to a boil, reduce heat and simmer 25 to 30 minutes.
To serve, ladle soup into individual serving bowls and top each with crisp bread cubes. Top with shredded Parmesan cheese. Serve immediately.
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