Heart Healthy
Low Sodium
Warm yourself and the whole family on a cold night with this hearty tomato soup.
Print Recipe
Rustic Italian Tomato Soup
-
Prep Time
5 min
-
Cook Time
20 min
-
Total Time
25 min
-
Servings
4
Ingredients
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1 (16-ounce) package frozen mixed bell pepper strips (may be labeled stir-fry mix) -
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained -
1 3/4 cups fat-free low-sodium chicken broth -
1/2 (15.5-ounce) can no-salt-added navy beans, drained and rinsed -
3 tablespoons chopped fresh basil -
2 tablespoons chopped fresh parsley -
1 tablespoon balsamic vinegar -
1 garlic clove, minced -
1/2 teaspoon dried oregano, crumbled -
1/8 to 1/4 crushed red pepper flakes -
1 tablespoon olive oil (extra virgin preferred) -
1/4 teaspoon salt
Directions
Tip: Click on step to mark as complete.
-
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.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| 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, 1/2 starch, 3 vegetable
-
Prep Time
5 min
-
Cook Time
20 min
-
Total Time
25 min
-
Servings
4
Ingredients
-
1 (16-ounce) package frozen mixed bell pepper strips (may be labeled stir-fry mix) -
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained -
1 3/4 cups fat-free low-sodium chicken broth -
1/2 (15.5-ounce) can no-salt-added navy beans, drained and rinsed -
3 tablespoons chopped fresh basil -
2 tablespoons chopped fresh parsley -
1 tablespoon balsamic vinegar -
1 garlic clove, minced -
1/2 teaspoon dried oregano, crumbled -
1/8 to 1/4 crushed red pepper flakes -
1 tablespoon olive oil (extra virgin preferred) -
1/4 teaspoon salt
Directions
Tip: Click on step to mark as complete.
-
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.
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