Hearty Minestrone Gratin
|Diced celery||1 Cup (16 tbs)|
|Diced zucchini||1 Cup (16 tbs)|
|Canned tomatoes||2 Ounce, chopped with liquid (1 Can)|
|Water||2 Cup (32 tbs)|
|Italian herb seasoning||1 Teaspoon, dried|
|Canned garbanzo beans||15 Ounce, drained (1 Can)|
|French bread slice||4 , toasted|
|Shredded mozzarella cheese||4 Ounce (1 Cup)|
|Grated parmesan cheese||2 Tablespoon|
|Chopped parsley||2 Tablespoon|
Spray large saucepan or Dutch oven with nonstick cooking spray.
Over medium heat, saute celery and zucchini until tender.
Add tomatoes, water, sugar and herb seasoning.
Simmer, uncovered, 15 to 20 minutes.
Add garbanzo beans and heat an additional 10 minutes.
Meanwhile, heat broiler.
Place toasted French bread on broiler pan.
Top with mozzarella cheese.
Broil until cheese melts.
Ladle soup into bowls and top with French bread.
Sprinkle Parmesan cheese over each bowl and garnish with parsley.