Tomato and Bean Soup  

Servings: 6

2 tsp. Olive oil
1/2 Cup Onion, chopped
1/2 Green bell pepper, chopped
1/4 lb. Mushrooms, sliced
3 cloves Garlic, minced
(2) 14 1/2 oz. cans Tomatoes, diced, no salt added, drained

14 1/2 oz. can Vegetable broth
1 Tbs. Parsley, fresh, chopped
3/4 tsp. Oregano
1/4 tsp. Pepper
1/4 tsp. Pepper
1/2 Cup Parmesan cheese, lowfat, grated

Heat oil inn large nonstick skillet over medium heat. Add onion, green pepper, mushrooms, and garlic; saute 5 minutes or until tender. Add remaining ingredients except cheese; bring to a boil. Reduce heat; simmer 10 minutes. Ladle into bowls and sprinkle with cheese.