Mama Mia! I never knew tomato soup from scratch would taste so delicious! This soup tastes like pizza without the crust…and it’s good for your bones!

1 10-oz pkg frozen bell pepper strips
1 28-oz can organic crushed tomatoes, undrained
2 chicken bouillon cubes
1 16-oz can navy beans, rinsed and drained
1 16-oz can water (Just fill up the empty navy bean for an easy measure.)
3 tbsp chopped fresh basil leaves
2 tbsp snipped fresh parsley or 1 tbsp dried parsley
2 tbsp dried minced onion flakes
1 tsp dried oregano
1-2 garlic cloves, minced
1/8 tsp dried red pepper
1 tbsp extra-virgin olive oil
1/2 tsp salt

In a blender, process the bell pepper strips with the tomatoes until smooth or slightly chunky. Pour into a large saucepan. Next, in the blender, process the navy beans, water, basil leaves, and parsley. Pour into the saucepan.

Add all other ingredients to the saucepan. Bring to a boil over high heat. Reduce heat and simmer for 20 minutes, or until the flavors have blended well. Ladle into cups or soup bowls, and enjoy! Serve it with Mediterranean Tuna Salad, a millet loaf, and lighted candles for a hearty, healthy Italian dinner.

Buon appetito!

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2 Comments on Recipe – Italian Tomato Soup

  1. Kathy says:

    Yup! There’s probably a cup or two left. I’d love to share it with you!


  2. Ryan says:

    Any leftovers?

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