Bread Soup Florentine Style
|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.
Cover and let stand for 5 minutes.