Warm yourself and the whole family on a cold night with this hearty tomato soup.
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Rustic Italian Tomato Soup
Calories136 Per Serving
Protein5g Per Serving
Fiber5g Per Serving
|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|
|Total Carbohydrate||22 g|
|Dietary Fiber||5 g|
1/2 fat, 3 vegetable, 1/2 starch
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
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.
Pour into a large saucepan.
Bring to a boil over high heat.
Reduce the heat and simmer, covered, for 20 minutes, or until the flavors are blended.
Remove from the heat.
Stir in the oil and salt.