Grilled cheese & tomato-veggie "soup" bake
6
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Inspired by the classic combo of grilled cheese and tomato soup, crispy, Parm and cheddar-cloaked croutons sit on top of a cross between a soup and a stew loaded with tangy tomatoes, beans, and lots of hearty veggies.
Ingredients
Cooking spray
5 spray(s)
Italian bread
6 oz, torn into 1-inch chunks
Onion
1 medium, thinly sliced
Bell pepper
2 item(s), small, seeded and thinly sliced
Uncooked zucchini
1 medium, thinly sliced into half-moons
Garlic
3 clove(s), minced
Kosher salt
½ tsp
Italian seasoning
½ tsp
Canned whole peeled tomatoes
28 oz, drained and crushed with hands
Canned cannellini beans
15½ oz, rinsed and drained
Reduced fat cheddar cheese
¾ cup(s), shredded
Grated Parmigiano-Reggiano
2 Tbsp
Instructions
1
Preheat the oven to 425°F. Line a sheet pan with parchment paper. Arrange the bread on the prepared pan and coat with cooking spray. Bake until browned and well toasted, 8 to 10 minutes. Remove the pan from the oven and keep the oven on.
2
Meanwhile, coat a Dutch oven or brasier with cooking spray and heat over medium. Add the onion, bell peppers, zucchini, garlic, salt, and Italian seasoning. Cook 8 to 10 minutes, until vegetables are mostly tender, stirring occasionally. Stir in the tomatoes and beans.
3
Remove the pan from the heat. Top with the croutons. Sprinkle the cheddar and Parmigiano-Reggiano over the top. Bake until the cheeses melt, 8 to 10 minutes. Spoon into shallow serving bowls.
4
Serving size: about 2 cups
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