Rustic Italian Tomato Soup
16oz package frozen bell pepper strips (I used chopped, fresh green peppers)
14.5 oz can diced tomatoes, undrained (I tried the fire roasted tomatoes)
1 can chicken broth
15.5oz can navy beans, rinsed and drained
3 tablespoons basil
2 tablespoons parsley
1 tablespoon balsamic vinegar
1/2 teaspoon oregano
1 medium garlic clove, minced
1/8 to 1/4 teaspoon crushed red pepper flakes (more if you like it hot)
1 tablespoon olive oil
1/4 teaspoon salt
1. In food processor or blender process peppers, undrained tomatoes, broth, beans, basil, parsley, vinegar, oregano, garlic and red pepper flakes until slightly chunky or smooth.
2. Pour into a large saucepan and bring to boil over high heat.
3. Reduce heat and simmer, covered for 20 minutes, or until the flavors are blended.
4. Remove from heat and stir in oil and salt.
Serving Size: 1 cup
Makes 4 servings.
Calories: 136, Fat: 3.5g, Carbs: 22g, Sugars: 12g, Fiber: 5g, Protein: 5g
2 WW points per serving.
I made mine a little hotter than it called for. This had great flavor. I made it a little chunky. I thought it was really filling. Will be making this again in the future!
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