Italian Tomato Soup w/Croutons
Serve with crusty French bread.

Servings: 5

1/2 cups 1-inch French bread cubes
Olive oil cooking spray
1 teaspoon olive oil
4 cloves garlic, crushed
2 (14 1/2 ounce) cans no-salt-added diced tomatoes, undrained
1 (14 1/2 ounce) can chicken broth
1 teaspoon balsamic vinegar
1 1/2 teaspoons dried parsley flakes
1 teaspoon dried oregano
1/2 teaspoon pepper
4-5 teaspoons grated parmesan cheese

Arrange bread cubes in a single layer on a baking sheet and lightly coat bread with spray. Bake at 400° about 10 minutes until dry and toasted.

Heat oil in large saucepan over medium-low heat. Add garlic and sauté 2 minutes. Add tomatoes through pepper and bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally.

Divide croutons among 5 bowls and ladle soup over croutons and sprinkle with cheese.

Per Serving: 108 Calories; 2g Fat (19.2% calories from fat); 1g Saturated Fat; 5g Protein; 18g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 397mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat.

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