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Bread Soup Florentine Style

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  Olive oil 3 Tablespoon (Progresso)
  Chopped onion 1 Cup (16 tbs)
  Chopped carrots 1 Cup (16 tbs)
  Canned crushed tomatoes 28 Ounce (1 Can)
  Chicken broth 5 Cup (80 tbs)
  Canned cannellini 19 Ounce, undrained (Progresso White Kidney Beans, 1 Can)
  Broccoli flowerets 4 Cup (64 tbs)
  Basil leaves 2 Teaspoon, crushed
  Ground black pepper 1⁄4 Teaspoon
  Italian bread slice 8 (1/2 Inch Thick)
  Grated parmesan cheese 1⁄2 Cup (8 tbs) (Progresso)

In a large saucepot heat olive oil until hot.
Add onion and carrots.
Saute' for 3 minutes.
Stir in tomatoes, chicken broth, cannellini, broccoli, basil and black pepper.
Bring to a boil.
Reduce heat and simmer, covered, for 20 minutes.
Place Italian bread in a large soup tureen or individual soup bowls.
Add soup.
Cover and let stand for 5 minutes.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3244 Calories from Fat 654

% Daily Value*

Total Fat 76 g117.1%

Saturated Fat 18.8 g94%

Trans Fat 0 g

Cholesterol 54.9 mg18.3%

Sodium 5358.8 mg223.3%

Total Carbohydrates 489 g163.1%

Dietary Fiber 156.1 g624.6%

Sugars 39.6 g

Protein 183 g365.8%

Vitamin A 725.2% Vitamin C 603.4%

Calcium 199.2% Iron 263.5%

*Based on a 2000 Calorie diet

Bread Soup Florentine Style Recipe