Ingredients

• 2 Tbsp. olive oil
• 4 1/2-inch slices baguette-style French bread
• 3 Tbsp. finely shredded Romano or other firm grating cheese, such as dried Jack or Parmesan
• 2 baby eggplants or 1 very small eggplant (8oz.)
• 1 large zucchini, quartered lengthwise and sliced 1/2 inch thick
• 1 large yellow summer squash, quartered lengthwise and sliced 1/2 inch thick
• 4 cloves garlic, minced
• 1 1/2 cups low-sodium tomato juice
• 1 15 oz. can white kidney beans (cannellini) or Great Northern beans, rinsed and drained
• 1 large tomato, chopped
• 1 Tbsp. snipped fresh basil
• 1 tsp. snipped fresh rosemary or thyme
• 1/4 tsp. fresh ground black pepper
• 1 Tbsp. white or regular balsamic vinegar

Directions

1. Preheat oven to 400 degrees. For the croutons, lightly brush 2 tsp. of the olive oil over one side of each bread slice. Sprinkle with 1 Tbsp. of the cheese. Place bread on a baking sheet. Bake or 6 to 8 minutes or until toasted. Set aside.
2. Meanwhile, peel eggplant, if desired. Cut eggplant into 3/4-inch cubes (you should have about 2 cups). Heat the remaining 4 tsp.

3. oil in a large saucepan over medium-high heat. Add eggplant, zucchini, yellow squash, and garlic. Cook and stir for 5 minutes until vegetables are nearly tender. Add tomato juice.

4. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in beans. Simmer, uncovered, for 2 to 3 minutes more or until vegetables are tender. Stir in tomato, basil, rosemary, and pepper. heat through. Remove from heat; stir in vinegar.
5. To serve, ladle the vegetable mixture into serving bowls. Top each serving with a crouton and sprinkle with the remaining 2 Tbsp. cheese.

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