Italian Tomato Soup

Italian Tomato Soup

Ingredients:

• 16 oz. frozen mixed bell pepper strips (may be labeled stir-fry mix)
• 14.5 oz. can diced tomatoes, undrained
• 1 3/4 cups chicken broth
• 1/2 can navy beans (drained, rinsed)
• 3 Tbsp. chopped, fresh basil
• 2 Tbsp. chopped, fresh parsley
• 1 Tbsp. balsamic vinegar
• 1 medium garlic clove (minced)
• 1/2 tsp. dried oregano (crumbled)
• 1/8 to 1/4 tsp. crushed red pepper flakes
• 1 Tbsp. olive oil (extra virgin preferred)
• 1/4 tsp. salt

Directions:

1. In a food processor or blender, process the bell pepper strips, tomatoes with liquid, broth, beans, basil, parsley, vinegar, garlic, oregano, and red pepper flakes until slightly chunky or smooth. Pour into a large saucepan.
2. Bring to a boil over high heat. Reduce the heat and simmer, covered, for 20 minutes, or until the flavors are blended.
3. Remove from the heat. Stir in the oil and salt.