Rustic Italian Tomato Soup

Serves 4; 1 cup per serving

16 ounces 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, rinsed and drained

3 tablespoons chopped fresh basil

2 tablespoons chopped fresh parsley

1 tablespoon balsamic vinegar

1 medium garlic clove, minced

1/2 teaspoon dried oregano, crumbled

1/8 to 1/4 teaspoon crushed red pepper flakes

1 tablespoon olive oil (extra virgin preferred)

1/4 teaspoon salt

Calories 136

Total Fat 3.5 g

Saturated Fat 0.5 g

Polyunsaturated Fat 0.5 g

Monounsaturated Fat 2.5 g

Cholesterol 0 mg

Sodium 215 mg

Carbohydrates 22 g

Fiber 5 g

Sugars 12 g

Protein 5 g

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.