Directions:
- In a Dutch oven, bring the tomatoes, soup and water to a boil. Reduce heat; cover and simmer for 15 minutes. Mash with a potato masher. Add the pepperoni, red and green peppers, mushrooms, garlic, sage, basil, oregano, salt and pepper. Cover and simmer for 10 minutes or until vegetables are tender.
- Ladle into ovenproof bowls. Top each with a slice of bread and sprinkle with cheese. Broil 4 in. from the heat until cheese is melted and bubbly. Yield: 10 servings (about 2-1/2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 130.73 Kcal (547 kJ) | ||
| Calories from fat | 22.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.51g | 4% | |
|---|---|---|---|
| Cholesterol | 5.66mg | 2% | |
| Sodium | 308.6mg | 13% | |
| Potassium | 169.81mg | 4% | |
| Total Carbs | 20.97g | 7% | |
| Sugars | 2.69g | 11% | |
| Dietary Fiber | 1.59g | 6% | |
| Protein | 6.05g | 12% | |
| Vitamin C | 26.6mg | 44% | |
| Iron | 1.4mg | 8% | |
| Calcium | 60.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 94.62 Kcal (396 kJ) | ||
| Calories from fat | 16.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.81g | 4% | |
|---|---|---|---|
| Cholesterol | 4.1mg | 2% | |
| Sodium | 223.36mg | 13% | |
| Potassium | 122.91mg | 4% | |
| Total Carbs | 15.18g | 7% | |
| Sugars | 1.95g | 11% | |
| Dietary Fiber | 1.15g | 6% | |
| Protein | 4.38g | 12% | |
| Vitamin C | 19.3mg | 44% | |
| Iron | 1mg | 8% | |
| Calcium | 43.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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