Hearty veggie soup
Bring 2 cups vegetable broth and 2 cups water to a boil. Add a 398-mL can fire-roasted tomatoes, 1/2 cup chopped celery and 1 minced garlic clove. Reduce heat and simmer for 15 min. Stir in 2 cups cubed bread. Sprinkle with grated parmesan and chopped basil.
Toss 3 cups cubed bread with 1/4 cup oil and 1 tbsp each Italian seasoning, garlic powder and grated parmesan on a baking sheet. Season with salt. Bake at 350F until crispy, about 15 min.
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