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!

Sounds good, Jenskihere! I'm always ready for a new soup recipe. Thanks for sharing!

Mmmm, this sounds so cozy. Definitely on my list to try.


ETA: I am having leftovers of this for lunch today. It's so filling and yummy. Mine is spicy and super garlicy. I will definitely be making this again - I can see many possibilities for variations. Today I had some leftover chicken from the Greek tacos that I threw in and sprinkled some lowfat feta on top. Yum!!!