Rustic Italian Tomato Soup

Rustic Italian Tomato Soup
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Rustic Italian Tomato Soup

Warm yourself and the whole family on a cold night with this hearty tomato soup.

Nutrition Facts

Rustic Italian Tomato Soup

CaloriesCalories

136 Per Serving

ProteinProtein

5g Per Serving

FiberFiber

5g Per Serving
×
Calories 136
Total Fat 3.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.5 g
Cholesterol 0 mg
Sodium 215 mg
Total Carbohydrate 22 g
Dietary Fiber 5 g
Sugars 12 g
Protein 5 g

Dietary Exchanges
1/2 fat, 3 vegetable, 1/2 starch

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

Tip: Click on step to mark as complete.

  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.

 

Warm yourself and the whole family on a cold night with this hearty tomato soup.

Nutrition Facts

Rustic Italian Tomato Soup

CaloriesCalories

136 Per Serving

ProteinProtein

5g Per Serving

FiberFiber

5g Per Serving
×
Calories 136
Total Fat 3.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.5 g
Cholesterol 0 mg
Sodium 215 mg
Total Carbohydrate 22 g
Dietary Fiber 5 g
Sugars 12 g
Protein 5 g

Dietary Exchanges
1/2 fat, 3 vegetable, 1/2 starch

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

Tip: Click on step to mark as complete.

  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.