Ingredients
1
tablespoon olive or vegetable oil
1
medium onion, sliced
1
large red bell pepper, cut into 1-inch pieces
1
large green bell pepper, cut into 1-inch pieces
2
cloves garlic, finely chopped
2
cups water
2
cans (14.5 oz each) diced tomatoes in olive oil, garlic and spices (or other variety), undrained
1
can (6 oz) tomato paste
1
cup sliced fresh mushrooms (3 oz)
1 1/2
teaspoons Italian seasoning, crumbled
1
teaspoon fennel seed
1
can (15 to 16 oz) kidney beans, rinsed and drained
1
can (15 to 16 oz) cannellini beans, rinsed and drained
6
slices French bread, each 1/2 inch thick
1 1/2
cups shredded mozzarella cheese (6 oz)
Preparation
Heat oven to 425°F. In 4-quart Dutch oven, heat oil over medium heat. Cook onion, bell peppers and garlic in oil 6 to 8 minutes, stirring occasionally, until onion is tender. Stir in water, tomatoes and tomato paste until blended.
Stir in remaining ingredients except bread and cheese. Heat to boiling; reduce heat. Cover and simmer 10 minutes, stirring occasionally.
Place bread on ungreased cookie sheet. Toast bread in oven about 6 minutes, turning once, until golden brown.
Set oven control to broil. Pour hot soup into 6 ovenproof soup bowls or casseroles. Top each with 1 slice toast. Sprinkle with cheese. Broil with tops 3 to 4 inches from heat 1 to 2 minutes or until cheese is melted.
