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Chunky Vegetable Soup with Toasted Cheese Croutons

Yield 4 servings

Ingredients

  • 2 teaspoons olive oil
  • 1 cup bagged chopped onion
  • 1 cup presliced mushrooms
  • 1 cup bagged chopped carrot
  • 1 cup chopped green bell pepper
  • 1 teaspoon dried herbes de Provence
  • 1/4 teaspoon black pepper
  • 1 (14-ounce) can vegetable broth
  • 1 (14.5-ounce) can no salt-added diced tomatoes, undrained
  • 1 (15-ounce) can navy beans, rinsed and drained
  • 8 (1/2-inch-thick) slices French bread baguette, toasted
  • 1/4 cup (1 ounce) grated Asiago cheese

Nutrition Information

  • calories 382
  • caloriesfromfat 20 %
  • fat 8.3 g
  • satfat 2.2 g
  • monofat 3.1 g
  • polyfat 2 g
  • protein 16.8 g
  • carbohydrate 64.1 g
  • fiber 11.1 g
  • cholesterol 6 mg
  • iron 3.8 mg
  • sodium 957 mg
  • calcium 217 mg

How to Make It

  1. Preheat broiler.

  2. Heat olive oil in a Dutch oven over medium-high heat. Add chopped onion, mushrooms, carrot, and bell pepper; cover and cook for 3 minutes. Stir in herbes de Provence, 1/4 teaspoon black pepper, broth, and tomatoes. Bring to a boil; cover, reduce heat, and simmer 5 minutes. Stir in navy beans; cover and simmer 5 minutes.

  3. While soup cooks, arrange the bread slices on a baking sheet. Sprinkle evenly with cheese. Broil 2 minutes or until cheese melts. Spoon 1 3/4 cups soup into each of 4 bowls, and top each serving with 2 bread slices.