Mediterranean Soup with Mozzarella
Mediterranean Soup with Mozzarella
YIELD Makes 6 servings
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INGREDIENTS
| Nonstick cooking spray | |
| 2 | medium green bell peppers, chopped |
| 1 | cup chopped yellow onion |
| 2 | cups (about 8 ounces) chopped eggplant |
| 1 | cup (about 4 ounces) sliced mushrooms |
| 2 | cloves garlic, minced |
| 2 | tablespoons dried basil, divided |
| 3 | cups water |
| 1 | can (about 14 ounces) diced tomatoes with Italian herbs |
| 1/2 | cup red wine or water |
| 1 | can (about 15 ounces) no-salt-added white beans, rinsed and drained |
| 2 | teaspoons sugar |
| 1/4 | teaspoon salt |
| 1/4 | cup minced fresh parsley |
| 1‑1/2 | cups (6 ounces) shredded reduced-fat mozzarella cheese |
PREPARATION:
- Spray Dutch oven with cooking spray. Heat over medium-high heat until hot. Add bell peppers and onion; cook 4 minutes or until onion is translucent, stirring frequently.
- Add eggplant, mushrooms, garlic and all but 1 teaspoon basil. Cook 4 minutes, stirring frequently. Add water, tomatoes with juice and wine; stir to blend. Reduce heat; cover and simmer 30 minutes, stirring occasionally.
- Remove Dutch oven from heat. Stir in beans, sugar and salt. Cover and let stand 5 minutes. Toss remaining 1 teaspoon basil with parsley and cheese; top each serving with 1/4 cup mixture.
This recipe appears in: European
NUTRITIONAL INFORMATION:
| Serving Size: | 1-1/4 cups soup with 1/4 cup cheese topping |
| Sodium | 411 mg |
| Protein | 16 g |
| Fiber | 2 g |
| Carbohydrate | 9 g |
| Cholesterol | 3 mg |
| Saturated Fat | 1 g |
| Total Fat | 3 g |
| Calories from Fat | 22 % |
| Calories | 130 |
DIETARY EXCHANGE:
| Meat | 1-1/2 |
| Vegetable | 2 |
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