Tuscan Bean And Vegetable Soup

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1 medium onion, chopped
• 1 garlic clove, finely chopped
• 2 celery ribs, sliced
• 1 large carrot, diced
• 1 (14 ounce) can chopped tomatoes
• 2/3 cup italian dry red wine
• 5 cups fresh vegetable stock
• 1 teaspoon dried oregano
• 1 (15 ounce) can mixed beans
• 2 medium zucchini, diced
• 1 tablespoon tomato paste
• salt and pepper
• 2 large garlic cloves, crushed
• 1/2 ounce fresh basil leaf, washed
• 6 tablespoons low-fat unsweetened yogurt
• 2 tablespoons freshly grated parmesan cheese
• salt and pepper

Recipe

• 1 place the onion, garlic, celery, and carrot in a large saucepan and stir in the tomatoes, red wine, vegetable stock and oregano.
• 2 bring to a boil, cover, and simmer for about 15 minutes. stir the beans and zucchini into the mixture and continue to cook, uncovered, for another 5 minutes.
• 3 add the tomato paste and season well with salt and pepper. heat through, stirring occasionally, and cook another 2-3 minutes but do not allow mixture to boil again.
• 4 ladle the soup into warm bowls and serve with a spoonful of low-fat pesto on each portion. serve with fresh crusty bread.
• 5 pesto sauce:.
• 6 place all of the ingredients in a blender or food processor and process for a few seconds until smooth. you can finely chop the basil and mix all ingredients together if no blender or processor is available.