Chunky Vegetable Soup with Toasted Cheese Croutons |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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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