Tuscan Tomato and Bread Soup

A classic peasant-style Italian soup that can be prepared in minutes. The fresh taste of basil brightens the tomatoes while the bread thickens the soup.


2 1/2 cups country Italian bread, cut into 1-inch cubes
1 tablespoon olive oil
4 garlic cloves, crushed
1 (28 ounce) can whole tomatoes, chopped with their juice
2 cups vegetable broth or chicken broth
1 tablespoon balsamic vinegar
2 tablespoons fresh parsley, chopped
1/2 cup fresh basil, chopped
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 cup grated Parmesan cheese


Preheat oven to 400°

Spread bread cubes on a cookie sheet and bake in the oven about 8 minutes until toasted. Set aside.

Heat olive oil in a large saucepan. Add garlic and saute for a minute. Add chopped tomatoes along with their juice and toasted bread cubes. Stir in remaining ingredients except cheese.

Bring soup to a boil, reduce heat and simmer about 10 minutes. To serve, ladle into bowls and sprinkle with grated cheese.

Serves: 4

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