Italian Country Bread Soup

• 8 ounces focaccia bread, cut into 3/4-inch cubes (4 cups)
• 2 1/2 cups chopped zucchini, and or 2 1/2 cups summer squash
• 3/4 cup chopped green sweet pepper
• 1/2 cup chopped onion
• 1 tablespoon olive oil
• 2 (14 ounce) cans chicken broth or 3 1/2 cups chicken basic soup stock
• 1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic, undrained
• finely shredded parmesan cheese (optional)

1. Spread bread cubes in a single layer on an ungreased baking sheet.
2. Bake in a 375 degree F oven for 10 to 15 minutes or until lightly toasted.
3. Meanwhile, in a large saucepan cook zucchini or yellow squash, sweet pepper, and onion in hot oil for 5 minutes.
4. Stir in stock or broth and undrained tomatoes.
5. Bring to boiling; reduce heat.
6. Simmer, uncovered, about 5 minutes or until vegetables are just tender.
7. Ladle soup into bowls.
8. Top each serving with toasted bread cubes and, if desired, Parmesan cheese.

bread, zucchini, green sweet pepper, onion, olive oil, chicken broth, tomatoes, parmesan cheese

Taken from www.food.com/recipe/italian-country-bread-soup-195162 (may not work)