Rustic Italian Tomato Soup

Recipe from the American Heart Association
Prep: 10 min/Total Time: 30 min/Makes: 4 1-cup servings

1 16oz package frozen mixed bell pepper strips (may be labeled stir-fry mix)
1 14.5oz can no-salt-added diced tomatoes, undrained
1 14- or 14.5oz can fat-free, low-sodium chicken broth
½ 15.5oz can no-salt-added navy beans, rinsed and drained
3 Tbsp. chopped fresh basil leaves
2 Tbsp. snipped fresh parsley
1 Tbsp. balsamic vinegar
½ tsp. dried oregano, crumbled
1 medium garlic clove, minced
1/8 to ¼ tsp. crushed red pepper flakes
1 Tbsp. olive oil (extra-virgin preferred)
¼ tsp. salt

In a food processor or blender, process the bell peppers, undrained tomatoes, broth, beans, basil, parsley, vinegar, oregano, garlic, 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 flavors are blended. Remove from the heat. Stir in oil and salt. Ladle into soup bowls.

Nutrients per Serving: Calories 136, Total Fat 3.5g, Saturated Fat 0.5g, Polyunsaturated Fat 0.5g, Monounsaturated Fat 2.5g, Cholesterol 0mg, Sodium 215mg, Carbohydrates 22g, Sugars 12g, Fiber 5g, Protein 5g Dietary Exchanges: ½ starch, 3 vegetable, ½ fats