Italian Country Bread Soup - cooking recipe

Ingredients

8 ounces focaccia bread, cut into 3/4-inch cubes (4 cups)
2 1/2 cups chopped zucchini, and or 2 1/2 cups summer squash
3/4 cup chopped green sweet pepper
1/2 cup chopped onion
1 tablespoon olive oil
2 (14 ounce) cans chicken broth or 3 1/2 cups chicken basic soup stock
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic, undrained
finely shredded parmesan cheese (optional)

Preparation

Spread bread cubes in a single layer on an ungreased baking sheet.
Bake in a 375 degree F oven for 10 to 15 minutes or until lightly toasted.
Meanwhile, in a large saucepan cook zucchini or yellow squash, sweet pepper, and onion in hot oil for 5 minutes.
Stir in stock or broth and undrained tomatoes.
Bring to boiling; reduce heat.
Simmer, uncovered, about 5 minutes or until vegetables are just tender.
Ladle soup into bowls.
Top each serving with toasted bread cubes and, if desired, Parmesan cheese.