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

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
- 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.
Nutritional Information
Serving Size: | 1-1/4 cups soup with 1/4 cup cheese topping |
Calories | 130 |
Calories from Fat | 22 % |
Total Fat | 3 g |
Saturated Fat | 1 g |
Cholesterol | 3 mg |
Carbohydrate | 9 g |
Fiber | 2 g |
Protein | 16 g |
Sodium | 411 mg |
Dietary Exchange
Vegetable | 2 |
Meat | 1-1/2 |
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