Pizza Soup - cooking recipe

Ingredients

1 Tbsp. olive oil
1 medium onion, sliced
2 large red or green bell peppers, 1-inch
2 cloves garlic, chopped
2 c. water
2 (14 1/2 oz. each) cans diced tomatoes in olive oil, garlic and spices and drained
1 1/2 c. shredded Mozzarella cheese
1 (6 oz.) can tomato paste
1 c. sliced mushrooms
1 1/2 tsp. Italian seasoning, crumbled
1 tsp. fennel seed
1 (15 or 16 oz.) can kidney beans, drained
1 (15 or 16 oz.) can cannellini beans, drained
6 slices French bread

Preparation

Heat oil in Dutch oven over medium heat.
Cook onion, bell peppers and garlic in oil, until onion is tender.
Stir in water, diced tomatoes and tomato paste until blended.
Stir in remaining ingredients except bread and cheese.
Heat to boiling; reduce heat.
Cover and simmer 10 minutes, stirring occasionally.
Just before serving, heat oven to 425\u00b0.
Place bread on ungreased cookie sheet.
Toast bread in oven about 6 minutes, turning once, until brown.
Set oven control to broil.
Pour hot soup into 6 ovenproof soup bowls or casseroles.
Top each with 1 slice toast. Sprinkle with cheese.
Broil soup with tops 3 to 4 inches from heat for 1 to 2 minutes or until cheese is melted.
Makes 6 servings.