Rustic Italian Tomato Soup
Tomatoes are high in heart-healthy potassium. They are also a good source of lycopene which is a carotenoid that helps get rid of "bad" cholesterol, keep blood vessels open and lower the risk of heart attack. Try out this warm, simple to make, heart healthy soup during these colds winter days!
Serves 4, 1 cup per serving
16 ounces frozen mixed bell pepper stripes (maybe labeled stir-fry mix)
1 14.5-ounce can no-salt-added diced tomatoes, undrained
1 3/4 cups low sodium chicken broth
1/2 15.5 ounce can no-salt-added navy beans, rinsed and drained
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon balsamic vinegar
1 medium garlic clove, minced
1/2 teaspoon dried oregano, crumbled
1/8 to 1/4 teaspoon crushed red pepper flakes
1 tablespoon olive oil (extra virgin preferred)
1/4 teaspoon salt
In a food processor, process the bell pepper strips, tomatoes with liquid, broth, beans, basil, parsley, vinegar, garlic, oregano, 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 the flavors are blended.
Remove from the heat.
Stir in the oil and salt.