Nutrition per serving may change if servings are adjusted.
¾ cup diced summer squash
½ cup quartered grape tomatoes
2 tablespoons lemon juice
4 tablespoons extra-virgin olive oil, divided
Pinch of sugar
Pinch of salt
Pinch of crushed red pepper
4 cups torn or cubed stale country bread, crusts removed
1 cup chopped onion
½ cup chopped carrot
3 cloves garlic, minced
1 teaspoon fennel seed, crushed
3 pounds very ripe tomatoes, peeled (see Tip), seeded and chopped, or 1 (28 ounce) can plus 1 (15 ounce) can San Marzano diced tomatoes
4 cups low-sodium chicken broth
1½ cups chopped kale
½ cup chopped fresh basil, plus more for garnish
¼ teaspoon ground pepper
Combine squash, grape tomatoes, lemon juice, 1 tablespoon oil, salt, sugar and crushed red pepper in a medium bowl. Set aside.
Heat 2 tablespoons oil in a large pot over medium heat. Add bread and cook, stirring, until starting to brown, about 4 minutes. Transfer to a bowl, scraping the pan clean with a spatula.
Add the remaining 1 tablespoon oil, onion, carrot, garlic and fennel seed to the pot. Cook on medium-low, stirring occasionally, until tender but not brown, 3 to 5 minutes. Add tomatoes and all their juices, broth and the bread. Bring to a boil. Reduce heat to a simmer and cook, uncovered, for 20 minutes.
Add kale, basil and pepper. Simmer for 10 minutes more. Serve the soup topped with the squash mixture and garnished with more basil, if desired.
Tip: To peel tomatoes, cut a small X in the bottom and plunge into boiling water until the skins are slightly loosened, 30 seconds to 2 minutes. Transfer to a bowl of ice water for 1 minute. Peel with a paring knife, starting at the X.
269 calories;11 g fat(2 g sat); 5 g fiber; 36 g carbohydrates; 9 g protein; 51 mcg folate; 0 mg cholesterol; 8 g sugars; 0 g added sugars; 4,208 IU vitamin A; 43 mg vitamin C; 59 mg calcium; 2 mg iron; 234 mg sodium; 785 mg potassium
Vitamin A (84% daily value), Vitamin C (72% dv)