TUSCAN VEGETABLE SOUP

2 tbsp olive or canola oil

1 tsp minced garlic
1 pkg (8-oz) sliced mushrooms
1/4 cup chopped onion
1 can (14.5-oz) Italian-style stewed tomatoes, do not drain
1 jar (7-oz) roasted red peppers
1 can (19-oz) cannellini beans
2 tsp dried basil
1 tbsp balsamic vinegar
salt and pepper to taste
Grated Parmesan cheese

Place oil and garlic in a large skillet over medium heat; add mushrooms and onion. Cook, stirring, 5 minutes.

Using a large spoon or a knife, cut up the tomatoes in the can into smaller pieces.

Rinse and drain the red peppers and cut into bite-size pieces.

Add the tomatoes, peppers and beans to the skillet; bring to a boil. Reduce the heat to medium-low, cover, and simmer 10 minutes.

Stir the basil and balsamic vinegar into the mixture; add salt and pepper to suit your taste.

To serve, ladle into bowls and sprinkle with the grated Parmesan.

Yield: 4 servings.

cllipart photo