Italian Bread Soup Recipes

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ITALIAN COUNTRY BREAD SOUP

This is a great tasting soup and is really good anytime of the year but is very well suiter to winter. I always add 1/2 a can of Romano beans that I have microwaved (in their juice) long enough to make sure that they are tender. Yummm

Provided by Annacia

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8



Italian Country Bread Soup image

Steps:

  • 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 undrained 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.

Nutrition Facts : Calories 59.9, Fat 3.2, SaturatedFat 0.6, Sodium 451.4, Carbohydrate 4.5, Fiber 1.1, Sugar 2.3, Protein 3.7

8 ounces focaccia bread, cut into 3/4-inch cubes (4 cups)
2 1/2 cups chopped zucchini, and or 2 1/2 cups 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, undrained
finely shredded parmesan cheese (optional)

ITALIAN BREAD SOUP

The name sounds a bit strange, but no one who has tried it didn't love it, and ask for it again! This is a favorite of friends and family! I've changed things through the years, and I think this version is the "keeper", although some of you may wish to substitute "hot" Italian sausage for the "sweet". This is great for a...

Provided by Diana Perry

Categories     Other Soups

Time 1h10m

Number Of Ingredients 8



Italian Bread Soup image

Steps:

  • 1. Put broth, water and tomatoes, with their liquid into a 5 qt. pot; Mash tomatoes to make smaller bite size pieces--I use a potato masher for this step.
  • 2. Add bread cubes; cover and simmer for 25 minutes, stirring occasionally til thick.
  • 3. Meanwhile, remove casing from sausage; brown well; remove from pan and drain on paper towels to reduce extra fat.
  • 4. Saute onions until golden in the pan drippings; remove with slotted spoon to avoid adding extra fat to the soup.
  • 5. Add mean, onions, seasonings and Parmesan to the simmering broth. Cook about 5 minutes longer, or until it starts to come to a boil.
  • 6. Garnish each bowl with additional Parmesan.

2-14.5 oz cans beef broth, or consome
2 can(s) water
3-14.5 oz cans stewed tomatoes
12-1" slice 1 day old italian or french bread, cubed or torn into pieces
1 lb sweet italian sausage (i prefer publix brand, if that is available to you)
1 large onion, chopped
1/2 c grated parmesan cheese (use freshly grated, if at all possible)
2 tsp mrs. dash italian seasoning, or italian herb blend

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