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Pizza Soup
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Prep Time:
25 minutes
Total Time:
50 minutes
Transform pizza into a flavorful soup in under an hour.
Ingredients:
  • 1 tablespoon olive or vegetable oil
  • 1 medium onion, sliced
  • 1 large red bell pepper, cut into 1-inch pieces
  • 1 large green bell pepper, cut into 1-inch pieces
  • 2 cloves garlic, finely chopped
  • 2 cups water
  • 2 cans (14.5 oz each) diced tomatoes in olive oil, garlic and spices (or other variety), undrained
  • 1 can (6 oz) tomato paste
  • 1 cup sliced fresh mushrooms (3 oz)
  • 1 1/2 teaspoons Italian seasoning, crumbled
  • 1 teaspoon fennel seed
  • 1 can (15 to 16 oz) kidney beans, rinsed and drained
  • 1 can (15 to 16 oz) cannellini beans, rinsed and drained
  • 6 slices French bread, each 1/2 inch thick
  • 1 1/2 cups shredded mozzarella cheese (6 oz)
Instructions:
  • Preheat oven to 425°F. In a 4-quart Dutch oven, heat oil over medium heat. Sauté onion, bell peppers, and garlic for 6 to 8 minutes until onion is tender. Add water, tomatoes, and tomato paste, stirring until well combined.
  • Add all remaining ingredients, except for the bread and cheese, into the pot. Bring to a boil, then lower the heat. Cover and let it simmer for 10 minutes, stirring occasionally.
  • Arrange the bread slices on a baking sheet. Toast in the oven for approximately 6 minutes, flipping halfway through, until they are beautifully golden brown.
  • Preheat broiler. Divide hot soup evenly among 6 ovenproof bowls or casseroles. Place 1 slice of toast on top of each bowl. Sprinkle with cheese. Broil 3 to 4 inches from heat for 1 to 2 minutes, until cheese is melted and bubbly.

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