Low-calorie • Heart-Healthy

Active 30 min

Total 1 HR

Italian bread & tomato soup

Inspired by Tuscany’s legendary pappa al pomodoro, this soup is a great way to use up stale bread. The traditional version doesn’t contain kale or a topping of squash and grape tomatoes, but why not?

• ¾ cup diced summer squash
• ½ cup quartered grape tomatoes
• 2 tablespoons lemon juice
• 4 tablespoons extra-virgin olive oil, divided
• Pinch of sugar
• Pinch of salt
• Pinch of crushed red pepper
• 4 cups torn or cubed stale country bread, crusts removed
• 1 cup chopped onion
• ½ cup chopped carrot
• 3 cloves garlic, minced
• 1 teaspoon fennel seed, crushed
• 3 pounds very ripe tomatoes, peeled (see Tip), seeded and chopped, or one 28-ounce can plus one 15-ounce can San Marzano diced tomatoes
• 4 cups low-sodium chicken broth
• 1½ cups chopped kale
• ½ cup chopped fresh basil, plus more for garnish
• ¼ teaspoon ground pepper

1. Combine squash, grape tomatoes, lemon juice, 1 tablespoon oil, sugar, salt and crushed red pepper in a medium bowl. Set aside.

2. Heat 2 tablespoons oil in a large pot over medium heat. Add bread and cook, stirring, until starting to brown, about 4 minutes. Transfer to a bowl, scraping the pan clean with a spatula.

3. Add the remaining 1 tablespoon oil, onion, carrot, garlic and fennel seed to the pot. Cook on medium-low, stirring occasionally, until tender but not brown, 3 to 5 minutes. Add tomatoes and all their juices, broth and the bread. Bring to a boil. Reduce heat to a simmer and cook, uncovered, for 20 minutes.

4. Add kale, basil and pepper. Simmer for 10 minutes more. Serve the soup topped with the squash mixture and garnished with more basil, if desired.

Serves 6: 1½ cups each

Calories 269 | Fat 11g (sat 2g) | Cholesterol 0mg | Carbs 36g | Total sugars 8g  (added 0g) | Protein 9g | Fiber 5g | Sodium 234mg | Potassium 785mg.

Nutrition bonus: Vitamin A (84% daily value) | Vitamin C (71% dv).

To peel tomatoes, cut a small X in the bottom and plunge into boiling water until the skins are slightly loosened, 30 seconds to 2 minutes. Transfer to a bowl of ice water for 1 minute. Peel with a paring knife, starting at the X.