Panzanella Stoup Recipe

Looking for an easy Panzanella Stoup recipe? Learn how to make Panzanella Stoup using healthy ingredients.


Submitted by cruebug2002

Makes 4 servings



yummy stoup on a cold winters day to use up all the left over ends of your french bread!

Recipe Ingredients for Panzanella Stoup

560 g 3 Bell peppers
292 g 1 baseball sized onion
28 g 6 cloves garlic
65 g 1/4 cup balsamic
907 g 1 qt chicken stock
847 g 28oz can tomato's diced no salt added
170 g french bread ends

Recipe Directions for Panzanella Stoup

  1. place a large soup pot pver medium-high heat with two turns of EVOO, about 2 TBS. ADD the peppers, onion and Garlic, and cook, Stirring every now and than, for 3-4 minutes, untill the veggies start to get tender.

  2. Add the Balsamic vinegar, Chicken stock and crushed tomatoes to the pot and bring to a bubble. Add the bread pieces right fromt he freezer, some salt and pepper, and simmer for 10-15 min, stirring every now and than. Let the soup thicken - when you can stick a spoon in it, it's done!

  3. Tast and re-season with salt and pepper.

  4. Garnish with Basil leaves and serve.

  5. if you would like add on top Parmigiano Reggiano!

Categories

Vegetables, Soup, Italian, Quick, Vegetarian

Nutrition Facts
Serving Size 717.2g
Amount Per Serving
Calories
245
Calories from Fat
12
% Daily Value*
Total Fat
1.3g
2%
Saturated Fat
0.2g
1%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
722mg
30%
Potassium
181mg
5%
Total Carbohydrates
40.5g
13%
Dietary Fiber
4.3g
17%
Sugars
9.2g
Protein
6.7g
Vitamin A 16% Vitamin C 196%
Calcium 10% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
B
  Good points
  • Very low in saturated fat
  • No cholesterol
  • Very high in vitamin C
  •   Bad points
  • High in sodium
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