Vegetable Soup with Parmesan Croutons

Vegetable Soup with Parmesan Croutons



  • 3 thick slices country bread
  • 1/2 tablespoon butter
  • 1 teaspoon freshly grated lemon zest
  • salt & pepper
  • 2 tablespoons grated Parmesan
  • 2 teaspoons olive or corn oil
  • 1 chopped onion
  • 3 cloves minced garlic
  • 1 (5.5 oz) can vegetable (or tomato) juice
  • 1 (27 oz) can Glory Foods Seasoned Spinach
  • 1 (15 oz) can Glory Foods Seasoned Green Beans
  • 1 (10.8 oz) bag frozen mixed vegetables
  • 3 cups vegetable broth
  • dried parsley for sprinkling


  1. Heat oven to broil.
  2. Lightly toast bread on both sides.
  3. In a small bowl, stir together the butter and lemon zest; season with salt and pepper to taste.
  4. Spread evenly on one side of the bread and sprinkle with cheese; broil for 30 seconds.
  5. Remove from oven and allow to stand for 20 minutes.
  6. Cut bread into small, square crouton size pieces.
  7. Heat oil in a large pot and add onion; saute 3 minutes then add garlic, cooking for one more minute.
  8. Stir in vegetable juice, spinach and green beans (do not drain).
  9. Cook for 5 minutes then add frozen vegetables and broth.
  10. Turn heat to low and simmer for 20 minutes, stirring occasionally.
  11. To serve, divide soup into 6 warmed bowls, top with croutons and sprinkle with dried parsley.


6 servings

Made With

Vegetable Soup with Parmesan Croutons
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