TUSCAN TOMATO SOUP

2 1/2 cups French bread (about 2 1/2 slices); cut into 1-inch cubes

olive oil-flavored cooking spray

1 teaspoon olive oil

4 cloves garlic; crushed

2 (14 1/2 oz.) cans no-salt added whole tomatoes; undrained & chopped

1 (14 1/2 oz.) can undiluted chicken broth; such as Swanson's

1 tablespoon balsamic vinegar

1 1/2 teaspoons dried parsley flakes

1 teaspoon dried oregano

1/2 teaspoon pepper

5 teaspoons Parmesan cheese; grated

1. Preheat oven to 400 degrees.

2. Arrange bread cubes in a single layer on a jelly-roll pan. Lightly coat bread with cooking spray. Bake for 10 minutes or until dry and toasted. Set aside.

3. Heat oil in a large saucepan over medium-low heat. Add garlic; saute 2 minutes. Add tomatoes, chicken broth, balsamic vinegar, parsley flakes, oregano and pepper; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally.

4. Divide 2 1/2 cups croutons among 5 bowls; ladle 1 cup soup over croutons and sprinkle with 1 teaspoon cheese.

Yields 5 servings

CALORIES: 108; PROTEIN: 5g; FAT: 2g; CARBS: 17g; FIBER: 1g; CHOL: 2mg; IRON: 2mg; SODIUM: 397mg; CALC: 97mg.

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