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Baked Vegetable Soup from 'Vegan Italiano' by Donna Klein

"From Abruzzi, this homey casserole-style zuppa is a meal in itself with a tossed green salad.
6 tablespoons extra-virgin olive oil
2 medium onions (about 6 ounces each), thinly sliced
1/2 teaspoon salt, preferably the coarse variety, plus additional, to taste
2 (15-ounce) cans sliced potatoes, rinsed and drained
2 medium tomatoes, thinly sliced
1 (12-ounce) jar roasted bell peppers, drained and cut into 1-inch wide strips
1 large zucchini, thinly sliced
2 cups low-sodium vegetable broth
6 pieces Italian bread, lightly toasted
Preheat oven to 350F (175C). Lightly oil an 11X7-inch casserole. In a large non-stick skillet, heat 2 tablespoons of the oil over medium heat.  Add the onions and cook, stirring, until softened, about 5 minutes.  Add the garlic, salt, oregano, thyme, and black pepper;  cook, stirring one minute. Remove from heat and set aside.  Layer the vegetables in the following manner: half the potatoes, the tomatoes, the onion mixture, the bell peppers,a nd zucchini, ending with the potatoes.  Season the layers with salt and pepper.  Pour the remaining oil evenly over the top, followed by the broth.  Bake, uncovered, about 45 minutes, or until the top is lightly browned.  Transfer to a stockpot or soup tureen an stir well to combine.  To serve, arrange a piece of bread in the bottom of each soup bowl.  Ladle with equal portions of the vegetables and broth and serve.
Per Serving: Calories 324; Protein 10g; Total Fat 15g; Sat. Fat 2g; Cholesterol 0mg; Carbohydrate 40g; Dietary Fiber 8g; Sodium 951 mg"

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