Rustic Italian Tomato Soup
Makes 4 servings
- In food processor or blender, process 1 (16-ounce) package frozen mixed bell pepper strips, 1 (14.5-ounce) can No-Salt-Added diced tomatoes (undrained), ½ (15.5-ounce) can No-Salt-Added navy beans (rinsed and drained), 3 T. chopped fresh basil leaves, 2 T. snipped fresh parsley, 1 T. balsamic vinegar, ½ teaspoon crumbled dried oregano, 1 medium minced garlic clove and 1/8 teaspoon crushed red pepper flakes. Process until slightly chunky or smooth.
- Pour into large saucepan. Bring to a boil over high heat.
- Reduce heat and simmer, covered, for 20 minutes, or until flavors are blended.
- Remove from heat.
- Stir in 1 T. olive oil and ¼ teaspoon salt.
- Ladle into soup bowls.
Source: Love Your Heart cookbook
, AHA, 2007.