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

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


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