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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 tablespoon olive oil |
4 cups assorted fresh vegetables, such as diced red and yellow bell peppers, small broccoli florets, julienned or thinly sliced carrots, diced zucchini or yellow squash |
2 cloves garlic |
1 (14 1/2 ounce) can no salt added stewed tomatoes, undrained |
1 (14 or 14.5 ounce) can low sodium chicken broth |
1/4 teaspoon rosemary, chopped |
1/4 teaspoon freshly ground black pepper |
1 (15 or 16 ounce) can navy or great northern beans, rinsed and drained |
1/4 cup chopped basil or italian parsley |
1/4 cup grated parmesan cheese |
Directions:
1. Heat oil in a large deep skillet over medium-high heat. Add vegetables and garlic; cook 2 minutes, stirring occasionally. Add tomatoes, broth, rosemary and pepper; bring to a boil over high heat. Reduce heat; simmer uncovered 15 minutes or until vegetables are tender.
2. Stir in beans and basil; heat through. Ladle soup into shallow bowls; top with cheese. Yield: 4 (serving size: about 1-1/3 cups).
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