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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Ingredients:
1 can(s) (4oz) sliced mushrooms, drained |
1 can(s) (8 1/4 oz) cut green beans, drained |
1 can(s) (8 1/4 oz) sliced carrots, drained |
1 cup(s) 100% vegetable juice (such as v8) |
1 cup(s) canned navy beans or chickpeas, drained and rinsed |
1 cup(s) canned, diced tomatoes (nosalt added) |
1 quart(s) canned, lowsodium chicken broth |
1/2 teaspoon(s) dried savory |
1 tablespoon(s) extra virgin olive oil |
2 clove(s) garlic, minced |
1/4 teaspoon(s) ground sage |
1 teaspoon(s) italian seasoning |
1 large onion, diced |
parmesan cheese (optional) |
2 teaspoon(s) red wine vinegar |
Directions:
1. Heat oil in a large saucepan over mediumhigh heat. Add onion and saut until transparent, about 2 minutes. Add garlic, Italian seasoning, savory and sage, and cook 10 seconds. Add broth, vegetable juice and vinegar, bring to a boil.
2. Add tomatoes, navy beans, carrots, green beans and mushrooms; simmer 4 to 5 minutes.
3. Serve in bowls garnished with freshly grated Parmesan cheese, if desired.
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