Chunky Vegetable Soup with Toasted Cheese Croutons

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 382
  • Calories from fat: 20%
  • Fat: 8.3g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 2g
  • Protein: 16.8g
  • Carbohydrate: 64.1g
  • Fiber: 11.1g
  • Cholesterol: 6mg
  • Iron: 3.8mg
  • Sodium: 957mg
  • Calcium: 217mg


  • 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


  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.
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