Mediterranean Soup with Mozzarella the Editors of Publications International, Ltd.
Mediterranean Soup with Mozzarella
Makes 6 servings
|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|
|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|
|1/4||cup minced fresh parsley|
|1-1/2||cups (6 ounces) shredded reduced-fat mozzarella cheese|
- 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.
|Serving Size:||1-1/4 cups soup with 1/4 cup cheese topping|
|Saturated Fat||1 g|
|Total Fat||3 g|
|Calories from Fat||22 %|
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