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Categories:
olive oil onion red garlic water tomatoes Mozzarella cheese tomato paste mushrooms Italian seasoning fennel seed kidney beans cannellini beans Bread
Viewed: 21 - Published at: 9 years agoIngredients
- 1 Tbsp. olive oil
- 1 medium onion, sliced
- 2 large red or green bell peppers, 1-inch
- 2 cloves garlic, chopped
- 2 c. water
- 2 (14 1/2 oz. each) cans diced tomatoes in olive oil, garlic and spices and drained
- 1 1/2 c. shredded Mozzarella cheese
- 1 (6 oz.) can tomato paste
- 1 c. sliced mushrooms
- 1 1/2 tsp. Italian seasoning, crumbled
- 1 tsp. fennel seed
- 1 (15 or 16 oz.) can kidney beans, drained
- 1 (15 or 16 oz.) can cannellini beans, drained
- 6 slices French bread
Method
- Heat oil in Dutch oven over medium heat.
- Cook onion, bell peppers and garlic in oil, until onion is tender.
- Stir in water, diced tomatoes and tomato paste until blended.
- Stir in remaining ingredients except bread and cheese.
- Heat to boiling; reduce heat.
- Cover and simmer 10 minutes, stirring occasionally.
- Just before serving, heat oven to 425°.
- Place bread on ungreased cookie sheet.
- Toast bread in oven about 6 minutes, turning once, until brown.
- Set oven control to broil.
- Pour hot soup into 6 ovenproof soup bowls or casseroles.
- Top each with 1 slice toast. Sprinkle with cheese.
- Broil soup with tops 3 to 4 inches from heat for 1 to 2 minutes or until cheese is melted.
- Makes 6 servings.
