Rustic Italian Tomato Soup

Ingredients

Servings:  4  

• 16 oz. frozen mixed bell pepper strips (may be labeled "stir-fry mix")
• 14.5 oz. canned, no-salt-added diced tomatoes, undrained
• 1 3/4 cups fat-free, low-sodium chicken broth
• 1/2 can no-salt-added navy beans (drained, rinsed)
• 3 tbsp. chopped, fresh basil
• 2 tbsp. chopped, fresh parsley
• 1 tbsp. balsamic vinegar
• 1 medium garlic clove (minced)
• 1/2 tsp. dried oregano (crumbled)
• 1/8 to 1/4 tsp. crushed red pepper flakes
• 1 tbsp. olive oil (extra virgin preferred)
• 1/4 tsp. salt

Directions

1. In a food processor or blender, process the bell pepper strips, tomatoes with liquid, broth, beans, basil, parsley, vinegar, garlic, oregano, and red pepper flakes until slightly chunky or smooth.
2. Pour into a large saucepan.
3. Bring to a boil over high heat.
4. Reduce the heat and simmer, covered, for 20 minutes, or until the flavors are blended.
5. Remove from the heat.
6. Stir in the oil and salt.

Recipe source: American Heart Association