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

Honey Tips

How Honey is Made

To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.


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