Tomato and Bean Soup (Heart Healthy)

By Hklbrries

1 serving - 10 ounces of soup and 1 1/2 tbsp cheese.

Ingredients

• 2 tsp olive oil
• 1/2 cup onion, chopped
• 1/2 green bell pepper, chopped
• 1/4 pound mushrooms, sliced
• 3 cloves garlic, minced
• 2 (14 1/2 ounce) cans tomatoes, diced, no salt added, undrained
• 2 (16 ounce) cans white beans, cannellini or other, drained
• 1 (14 1/2 ounce) can vegetable broth
• 1 tbsp fresh parsley, chopped
• 3/4 tsp oregano
• 1/4 tsp pepper
• 1/2 cup Parmesan cheese, low-fat, grated

Preparation

Step 1

Heat oil in large nonstick skillet over medium heat. Add onion, green pepper, mushrooms, and garlic; saute 5 minutes or until tender. Add remaining ingredients except cheese; bring to a boil. Reduce heat; simmer 10 minutes. Ladle into bowls and sprinkle with cheese.