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.
This recipe appears in:
European
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
