14½ oz tomatoes, (2 cans), diced
10¾ oz tomato soup, (2 cans), condensed and undiluted
2½ cups water
3½ oz pepperoni, (1 package), sliced and quartered
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 cup fresh mushrooms, sliced
2 garlic cloves, minced
½ tsp rubbed sage
½ tsp dried basil
½ tsp dried oregano
salt, to taste
pepper, to taste
10 slices french bread, toasted
1½ cups part-skim mozzarella cheese, shredded
In a Dutch oven, bring the tomatoes, soup and water to a boil. Reduce heat; cover and simmer for 15 minutes. Mash with a potato masher.
Add the pepperoni, red and green peppers, mushrooms, garlic, sage, basil, oregano, salt and pepper. Cover and simmer for 10 minutes or until vegetables are tender.
Ladle into ovenproof bowls. Top each with a slice of bread and sprinkle with cheese. Broil 4-inches away from the heat until the cheese is melted and bubbly.
Sugar: 15g
:
Calcium: 325mg
Calories: 1287kcal
Carbohydrates: 234g
Cholesterol: 22mg
Fat: 15g
Fiber: 11g
Iron: 15mg
Monounsaturated Fat: 4g
Polyunsaturated Fat: 4g
Potassium: 896mg
Protein: 55g
Saturated Fat: 5g
Sodium: 2479mg
Trans Fat: 1g
Vitamin A: 938IU
Vitamin C: 27mg
