Mediterranean Soup with Mozzarella

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Browse the article Mediterranean Soup with Mozzarella

Mediterranean Soup with Mozzarella Photo
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:
1.
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.

2.
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.

3.
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.



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


This recipe appears in: European