Tuscan-Style Ribollita6 slices (1/4-inch thick) day-old crusty French bread3 cloves

Tortilla Soup3 tablespoons vegetable oil1/3 cup chopped onion1 1/3 cups

Brie Soup1 medium onion, diced1 1/2 cups sliced mushrooms1 cup

Tortellini and Tomato Soup1 (16 ounce) package frozen cheese tortellini2

Tomato Florentine Soup4 cups water1 bouillon cube1 bay leaf1 medium

Tomato Consomme4 cups tomato juice2 cans undiluted condensed consomm  

Tavern Soup1/4 cup chopped celery1/4 cup chopped carrots1/4 cup chopped

Squash Blossom Soup60 squash blossoms, washed1 tablespoon unsalted butter1/2 cup

Black Bean and Onion SoupMakes: 6 servings1 cup black beans,

Spinach Soup1 (10 ounce) package fresh or frozen spinach3 cups