By: Theresa Greenwell

Serves: 4

Serving size: 2 cups

Cooking time: 30 minutes

Ingredients:

• 2 Tbsp. olive oil
• 1 medium diced onion
• 4 cloves minced garlic
• ½-1 tsp. rosemary
• 2 cans (60 oz.) diced tomatoes
• 1¾ cups white beans
• 1¾ cups kidney or black beans
• 1 jar roasted red peppers (drained and chopped)
• 1 cup low-sodium vegetable broth
• 2 Tbsp. balsamic vinegar

Directions:

In a medium pot

1. Over medium heat sauté onion, garlic and rosemary in olive oil until onion is soft and translucent.
2. Add tomatoes, beans, roasted red peppers and vegetable broth.
3. Cook soup over medium-low heat and cook for approximately 20 minutes.

Remove soup from heat, stir in the balsamic vinegar and serve.

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