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.