Ten Minute-Stroni Soup Recipe

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large onion, diced
• 12 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried savory
• 1/4 teaspoon ground sage
• 1 quart canned, low-sodium vegetable broth
• 1 cup 100% vegetable juice
• 2 teaspoons red wine vinegar
• 1 cup canned, diced tomatoes (no-salt added)
• 1 cup canned navy beans or chickpeas, drained and rinsed
• 1 can (8 1/4 ounces) sliced carrots, drained
• 1 can (8 1/4 ounces) cut green beans, drained
• 1 can (4 ounces) sliced mushrooms, drained

Preparation

1. Heat oil in a large saucepan over medium-high heat. Add onion and sauté until transparent, about 2 minutes. Add garlic, Italian seasoning, savory and sage, and cook 10 seconds. Add broth, vegetable juice and vinegar, and bring to a boil.
2. Add tomatoes, navy beans, carrots, green beans, and mushrooms; simmer 4 to 5 minutes.
3. Serve in bowls garnished with freshly grated Parmesan cheese, if desired.

Serves 8
Total Fat: 2.5g Protein: 5g Carbohydrates: 14g Sodium: 380mg
Preparation Time: 5 minutes Cook Time: 10 minutes
Compliments of: Can Manufacturers Institute

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ASPARAGUS PUFFS RECIPE

General Cooking Tip:

Stop foods from sticking to the pan. To keep food from sticking to the bottom of your pans, try to avoid ever putting cold foods into a hot pan. Also, don’t put food into a pan that is not perfectly clean, otherwise the resulting build up could lead to burned food.