PIZZA SOUP

Pizza Soup image

Turn pizza ingredients into tasty soup that's ready in 50 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 15

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Ingredients

1 tablespoon olive or vegetable oil
1 medium onion, sliced
1 large red bell pepper, cut into 1-inch pieces
1 large green bell pepper, cut into 1-inch pieces
2 cloves garlic, finely chopped
2 cups water
2 cans (14.5 oz each) diced tomatoes in olive oil, garlic and spices (or other variety), undrained
1 can (6 oz) tomato paste
1 cup sliced fresh mushrooms (3 oz)
1 1/2 teaspoons Italian seasoning, crumbled
1 teaspoon fennel seed
1 can (15 to 16 oz) kidney beans, rinsed and drained
1 can (15 to 16 oz) cannellini beans, rinsed and drained
6 slices French bread, each 1/2 inch thick
1 1/2 cups shredded mozzarella cheese (6 oz)

Steps:

Heat oven to 425°F. In 4-quart Dutch oven, heat oil over medium heat. Cook onion, bell peppers and garlic in oil 6 to 8 minutes, stirring occasionally, until onion is tender. Stir in water, 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.
Place bread on ungreased cookie sheet. Toast bread in oven about 6 minutes, turning once, until golden 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 with tops 3 to 4 inches from heat 1 to 2 minutes or until cheese is melted.

Nutrition Facts : Calories 480, Carbohydrate 72 g, Cholesterol 15 mg, Fiber 14 g, Protein 26 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 11 g, TransFat 0 g

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