Tuscan Bean Soup
|Italian bread slice||6 (1/2 Inch Thick)|
|Canned red kidney beans||19 Ounce (1 Can, Progresso)|
|Canned macaroni and bean soup||19 Ounce (1 Can, Progresso)|
|Chicken broth||2 1⁄2 Cup (40 tbs)|
|Olive oil||4 Teaspoon (Progresso)|
|Freshly ground black pepper||To Taste|
Preheat oven to 400° F.
Cut each slice of bread into thirds.
Place on a baking pan.
Bake until dry, about 5 minutes; set aside.
Drain red kidney beans.
In a large saucepan combine kidney beans, macaroni and bean soup and chicken broth.
Bring to a boil.
Reduce heat and simmer, covered, for 10 minutes.
Place bread in the bottom of a soup tureen or individual serving bowls.
Ladle soup over bread.
Cover and let stand for 5 minutes.