Mediterranean Soup with Mozzarella

by the Editors of Publications International, Ltd.
Mediterranean Soup with Mozzarella

Mediterranean Soup with Mozzarella

Yield

Makes 6 servings

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

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