Pepperoni Pizza SoupPosted in : Pizza on by : Daphne
Toast bread, while still warm, sprinkle with Parmesan cheese.
In a large saucepan, combine the tomatoes, chicken broth, zucchini and bell pepper.
Heat to a boil; reduce heat.
Simmer, uncovered, about 5 minutes or until vegetables are crispy-tender.
Stir in olives and pepperoni; simmer 1 minute.
Ladle soup into 4 soup bowls; sprinkle evenly with both cheeses.
Top each serving with 2 slices of bread.
Garnish with basil if desired.
Makes 4 servings.
Nutritional analysis: per serving: 392 calories, 18g fat, 30mg cholesterol 1,401mg sodium, 41% of calories from fat.