------------------FOR THE CHEESE CROUTONS-----------------4 1 oz slices Italian Bread 1 lg Garlic clove, peeled & split 3/4 oz Parmesan cheese, grated To prepare soup: 1. In a medium nonstick saucepan, heat oil and add garlic. Cook, stirring constantly over low heat until pale gold (do not let garlic brown) Add 1/2 cup of water; cover and simmer until very soft. With a fork, mash the garlic to a smooth puree. Add broth, carrot, bell pepper, black pepper, and 1/4 cup of water and bring to boil. Reduce heat and simmer until carrots are barely tender, about 3 minutes. Sprinkle with parsley and serve with cheese croutons, if desired. To prepare the Cheese Croutons: 1. Preheat oven to 300F. Bake the bread slices until dried, about 15 minutes. Rub each slice with cut side of garlic; sprinkle evenly with parmesan cheese. Run under broiler to brown lightly. Keep warm. Per serving: (1 cup soup) provides: 1/4 fat, 1/2 vegetable, 15 cal. Per serving: 70 cal. Each crouton provides: 1 bread, 10 cal. Per serving: 102 cal.
----