Italian Tomato Soup with Pesto-Cheese Toasts

  • Prep Time 10 min
  • Total Time 15 min
  • Servings 4

Ingredients

Ingredients

1
cup water
2
cans (14 oz each) diced tomatoes with Italian herbs, undrained
1
can (11.5 oz) tomato juice
4
slices rosemary, Italian or French bread, 1/2 inch thick
2
tablespoons basil pesto
2
tablespoons shredded Parmesan cheese

Directions

Directions

  • 1 In 3-quart saucepan, heat water, tomatoes and tomato juice to boiling.
  • 2 Set oven control to broil. Place bread on cookie sheet. Spread with pesto; sprinkle with cheese. Broil with tops 4 to 6 inches from heat 1 to 2 minutes or until edges of bread are golden brown.
  • 3 Into 4 soup bowls, ladle soup. Top each serving with bread slice.

Notes










Tips

Expert Tips

Take creative license! Turn this into a pizza soup by stirring in 1 pound of browned (drained) Italian sausage and a 2.5-ounce can of sliced mushrooms (drained) in step 1. Add a simple tossed salad with dressing, and you're good to go.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
910mg
38%
Total Carbohydrate
39g
13%
Dietary Fiber
4g
15%
Sugars
8g
Protein
9g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
30%
30%
Calcium
20%
20%
Iron
25%
25%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.