Ingredients
1
cup water
2
cans (14 oz each) Muir Glen™ organic diced tomatoes with Italian herbs, undrained
1
can (11.5 oz) tomato juice
4
slices rosemary, Italian or French bread, 1/2 inch thick
2
tablespoons basil pesto
2
tablespoons shredded Parmesan cheese
Preparation
In 3-quart saucepan, heat water, tomatoes and tomato juice to boiling.
Set oven control to broil. Place bread on cookie sheet. Spread with pesto; sprinkle with cheese. Broil with tops 4 to 6 inches from heat 1 to 2 minutes or until edges of bread are golden brown.
Into 4 soup bowls, ladle soup. Top each serving with bread slice.
