Pizza Soup

Name: Pizza Soup
Ingredients: 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

14 ingredients

14 steps

Ingredients

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

Directions

1

Heat oil in Dutch oven over medium heat.
2

Cook onion, bell peppers and garlic in oil, until onion is tender.
3

Stir in water, diced tomatoes and tomato paste until blended.
4

Stir in remaining ingredients except bread and cheese.
5

Heat to boiling; reduce heat.
6

Cover and simmer 10 minutes, stirring occasionally.
7

Just before serving, heat oven to 425°.
8

Place bread on ungreased cookie sheet.
9

Toast bread in oven about 6 minutes, turning once, until brown.
10

Set oven control to broil.
11

Pour hot soup into 6 ovenproof soup bowls or casseroles.
12

Top each with 1 slice toast. Sprinkle with cheese.
13

Broil soup with tops 3 to 4 inches from heat for 1 to 2 minutes or until cheese is melted.
14

Makes 6 servings.