Total Calories: 166
1 Prepare the broth, if necessary. Then, pour the oil into a large pot. Add the onion, garlic, rosemary, and sage. Cook over medium heat, stirring frequently, until the onion is golden, about 10 minutes.
2 Add the tomatoes and stir well. Add the broth and bring to a simmer. Stir in the zucchini and cook 30 minutes or until tender. Season to taste with salt and pepper.
3 Stir in the bread cubes. Cook until the bread is soft, about 10 minutes. Let rest 10 minutes more before serving. Serve with grated Parmigiano- Reggiano.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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