Pepperoni Pizza Soup

Recipe courtesy of Sargento

Servings:  Four (4) Prep Time:  15 min. Cook Time: 8 min.

Ingredients
8 slices French baguette bread, 1/2-inch thick
1 Tbsp. olive oil
2 Tbsp. Sargento® Fancy Parmesan Shredded Cheese
1 can (14-1/2 oz.) chunky pasta-style stewed tomatoes
1 can (14-1/2 oz.) chicken broth
2 cups sliced zucchini, 1/2-inch thick
1 large red bell pepper, cut into 3/4-inch pieces
1 can (2-1/4 oz.) sliced black olives, drained
2 oz. thinly sliced pepperoni
1-1/2 cups (6 oz.) Sargento® Pizza Double Cheese® Shredded Cheese
Fresh basil sprigs (optional)

Directions
Brush bread slices with oil; sprinkle with Parmesan cheese. Place on baking sheet. Bake in preheated 400°F oven 6 minutes or until golden brown. Combine tomatoes, chicken broth, zucchini and bell pepper in large saucepan. Heat to a boil; reduce heat. Simmer, uncovered, 5 minutes or until vegetables are crisp-tender. Stir in olives and pepperoni. Simmer 1 minute. Ladle soup into four soup bowls; sprinkle evenly with Pizza Double Cheese. Top each serving with 2 bread slices. Garnish with basil sprigs, if desired.

Nutrition Information
Calories: 556
Protein: 26 g
Carbohydrate: 55 g
Dietary Fiber: 6 g
Total Fat: 26.7 g
Saturated Fat: 10.8 g
Monounsaturated Fat: 11.6 g
Polyunsaturated Fat: 2.8 g
Cholesterol: 49 mg
Vitamin A: 215 mg
Vitamin C: 107 mg
Calcium: 419 mg
Iron: 4 mg
Sodium: 1889 mg

ADA/DC of Nebraska Dietitians
Amy Schmid, M.A., R.D. - amy@nebmilk.org
Jennifer Meyer, R.D. - jenni@nebmilk.org