Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2           cups  french bread cubes -- 1 inch cubes
                        olive oil spray
  1           teaspoon  olive oil
  4             cloves  garlic -- crushed
  29            ounces  no-salt-added whole tomatoes -- undrained & chopped
  14 1/2        ounces  no-salt-added chicken broth -- undiluted
  1         tablespoon  balsamic vinegar
  1 1/2      teaspoons  dried parsley
  1           teaspoon  dried oregano
     1/2      teaspoon  pepper
  5          teaspoons  grated parmesan cheese

Preparation:

1. Preheat oven to 400 oF. 2. Arrange bread cubes in a single layer on a jelly-roll pan. Lightly coat bread with cooking spray. Bake at 400 oF for 10 minutes or until dry and toasted. Set aside. 3. Heat oil in a large saucepan over medium-low heat. Add garlic; saute 2 minutes. Add tomatoes and next 5 ingredients (tomatoes through pepper); bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally. 4. Divide 2 1/2 cups croutons among 5 bowls; ladle 1 cup soup over croutons, and sprinkle with 1 teaspoon cheese.

Nutritional Information:

63 Calories (kcal); 2g Total Fat; (26% calories from fat); 6g Protein; 9g Carbohydrate; 1mg Cholesterol; 62mg Sodium