Italian Skillet Roasted Vegetable Soup

By AnnaMaria507

Calories 157; Fat: 3 g (>1 g sat);
Protein: 8 g; Carb: 25 g;
Cholesterol: 0; Fiber: 6 g;
Sodium: 670 mg; Exchanges: 2 veg, 1 meat, 1/2 fat

Ingredients

• 1 medium red, yellow or orange bell pepper
• 1 clove garlic, minced
• 1 medium zucchini, thinly sliced
• 1 can (14.5 oz) fire roasted or diced tomatoes
• 2 cups water
• 1/8 tsp. red pepper flakes
• 1 can (15 oz) navy beans, rinsed and drained
• 3-4 Tbsp. chopped fresh basil
• 1 Tbsp. balsamic vinegar
• 1 Tbsp. olive oil
• 3/4 tsp. salt (optional)
• nonstick cooking spray

Preparation

Step 1

1. Place Dutch oven over medium-high heat until hot. Spray with cooking spray.
2. Add peppers; cook and stir 4 minutes or until browned on edges. Add garlic, cook and stir 15 seconds. Add zucchini, tomatoes, water and pepper flakes. Bring to a boil over high heat. Reduce to a simmer. Cover. Simmer 20 minutes.
3. Add beans, basil, vinegar, oil, and salt. Remove from heat. Cover and let rest 10 mintues before serving.