Baked Vegetable Soup

Ingredients

• 6 tablespoons olive oil
• 2 medium onions, thinly sliced
• 2 garlic cloves, chopped
• 1/2 teaspoon salt, additional to taste
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• fresh ground black pepper, to taste
• 2 cans sliced potatoes, rinsed and drained
• 2 medium tomatoes, thinly sliced
• 12 ounces roasted sweet peppers, drained and cut into 1-inch wide strips
• 1 large zucchini, thinly sliced
• 2 cups low sodium vegetable broth
• 6 pieces Italian bread, lightly toasted

Directions

1. 1

   Preheat oven to 350. Lightly oil an 11x7" casserole.

2. 2

   In a large nonstick skillet, heat 2 T of the oil over medium heat. Add the onions and cook, stirring, until softened, about 5 minutes. Add the garlic, salt, oregano, thyme, and black pepper; cook, stirring, 1 minute. Remove from heat and set aside.

3. 3

   Layer the vegetables in the following manner: 1/2 the potatoes, tomatoes, onion mixture, bell peppers and zucchini, ending with the rest of the potatoes. Season the layers with salt and pepper. Pour the remaining oil evenly over top, followed by the broth.

4. 4

   Bake, uncovered, about 45 minutes, or until the top is lightly browned. Transfer to a stockpot or soup tureen and stir well to combine.

5. 5

   To serve, arrange a piece of bread in the bottom of each soup bowl. Ladle with equal portions of the vegetables and broth and serve at once.