8 sl French bread 1 cn Black olives; 2oz, sliced
2 Tbs Parmesan cheese; grated &
1 cn Stewed tomatoes; 14oz . drained
1 cn Chicken broth; 14 oz 2 oz Pepperoni; thinly sliced
2 cup Zucchini; sliced 1/2 cup Cheddar cheese; shredded
1 Green bell pepper; diced 1/2 cup Mozzarella cheese; shredded Fresh basil sprigs (garnish)
Procedure
1 Toast bread, while still warm, sprinkle with Parmesan cheese.
2 In a large saucepan, combine the tomatoes, chicken broth, zucchini and bell pepper. Heat to a boil; reduce heat. Simmer, uncovered, about 5 minutes or until vegetables are crispy-tender. Stir in olives and pepperoni; simmer 1 minute. Ladle soup into 4 soup bowls; sprinkle evenly with both cheeses. Top each serving with 2 slices of bread. Garnish with basil if desired.
3 Makes 4 servings.
Pepperoni-Pizza Sourdough Bread 4 Nutritional analysis: per serving: 392 calories, 18g fat, 30mg cholesterol 1,401mg sodium, 41% of calories from fat.
Servings: 4
