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
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

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
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