Tuscan Soup
Found In: Soups, Vegetarian
| 1 cup | California Ripe Olives, sliced |
| 1 large | Yellow onion, chopped |
| 1 | Clove garlic, finely minced |
| 1 cup | Chicken stock (or vegetable broth) |
| 1 cup | Celery, chopped |
| 2 16 oz. cans | Diced tomatoes in juice |
| 1 large | Cucumber, peeled, seeded, chopped |
| 1 Tbsp. | Dried basil |
| 1 Tbsp. | Balsamic vinegar |
| 1/2 tsp. | Salt |
| 1/8 tsp. | Pepper |
| 1 | Loaf day old French bread, cubed |
| Optional garnish: |
| 1/4 cup | Parmesan cheese |
Combine all ingredients except cheese and bread. Refrigerate. (The onions are tamed by the chilling.) When ready to serve add cubes of bread and toss. If you would like to serve this soup hot, simmer for 10-20 minutes. Put bread cubes in the bottom of the bowl. Ladle soup over bread. Top with optional Parmesan cheese. Serves 4 to 6.
