Pepperoni Pizza Soup
soups
8 slices French baguette bread; (1/2-inch thick)
1 tablespoon olive oil
8 slices mozzarella cheese; sliced thin
1 can chunky pasta-style stewed tomatoes; (14 1/2 ounces)
1 can chicken broth; (about 14 ounces)
2 cups sliced; (1/4-inch thick)
-- zucchini, optional
1 can sliced ripe olives; (2 1/4 ounces)
drained
2 ounces thinly sliced pepperoni
1 1/2 cups mozzarella; (6 ounces) grated
Fresh basil sprigs; optional
Grated Parmesan; optional
Brush bread slices with oil; put slice of mozzarella cheese on top. Place
on
baking sheet; bake at 400F for 6 minutes or until golden brown.
In large saucepan, combine tomatoes, chicken broth, and zucchini. Heat to
a
boil. Reduce heat and simmer uncovered about 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 grated mozzarella.
Top
each serving with 2 bread slices. Garnish with basil sprigs and/or grated
Parmesan, if desired. Makes 4 servings.
Converted by MM_Buster v2.0l.
Converted by MC_Buster.
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Per Serving (excluding unknown items): 3046 Calories; 238g Fat (70.5%
calories from fat); 201g Protein; 23g Carbohydrate; 0g Dietary Fiber; 811mg
Cholesterol; 4528mg Sodium. Exchanges: 28 1/2 Lean Meat; 31 1/2 Fat.
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