Italian Tomato Soup
Serve with a crusty roll.

Yield: 6

2 teaspoons olive oil
2 carrots, peeled and chopped
1 small onion, chopped
1 clove garlic, minced
1 - 26 ounce jar pasta sauce (we like the Muir Glen Garlic Roasted Garlic or Tomato Basil)
28 ounces low sodium chicken broth
1 - 15 ounce can cannellini beans, drained and rinsed
1/2 teaspoon crushed red pepper flakes
1/2 cup orzo or other tiny pasta
1/4 - 1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Heat the olive oil in a large stock pot or Dutch oven over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve. Top with grated Parmesan Cheese if desired.

COOK'S NOTE: Other vegetables may be added to this soup as well like cubed zucchini, red pepper, etc. Garnish with basil chiffonade if desired.

Per Serving: 398 Calories; 3g Fat (7.4% calories from fat); 26g Protein; 69g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol; 836mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat

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