Tuscan Tomato Bread Soup
1-2 cups hard dried bread, ripped into 1 inch or less size pieces 2 cups chicken broth, or 2 tsp bullion plus 2 cups water
2 Tbsp freeze-dried onions (or one medium onion, diced)
2 Tbsp olive oil
1 tsp granulated garlic, or other dried or fresh garlic to equal 4 cloves
2 24 oz. cans diced tomatoes
2 Tbsp dried basil
1 Tbsp parsley
1 Tbsp oregano
2 Tbsp balsamic vinegar
Parmesan cheese (optional)
Soak bread in 2 cups chicken broth. Set aside to soak.
In a stockpot, reconstitute freeze-dried onion by adding a small amount of water and allowing to sit for a few minutes. Add olive oil and cook for about 2 minutes, until onion begins to brown (if you skip this part, the soup will not be as flavorful). Add garlic and cook for another minute.
Add tomatoes, spices and balsamic vinegar to the pot.
Add bread and broth to the pot, and stir well.
Cook on medium low until all hot and flavors absorbed, stirring regularly.
Serve hot or cold.