Hearty Tuscan Soup

 

1

tablespoon olive or vegetable oil

1

large clove garlic, finely chopped

2

medium stalks celery, sliced (1 cup)

1/4

cup chopped leeks (white portion only)

1

teaspoon dried basil leaves, crushed

3

cans (14 ounces each) fat-free chicken broth with 33% less sodium

2

medium carrots, sliced (1 cup)

1/2

cup fresh or frozen (thawed) sliced okra

1 1/2

cups chopped cooked chicken breast

1

can (19 ounces) cannellini beans, rinsed and drained

1

can (14.5 ounces) diced tomatoes with Italian-style herbs, undrained

• 1 Heat oil in 4-quart nonstick Dutch oven over medium-high heat. Cook garlic, celery, leeks and basil in oil 3 to 4 minutes, stirring frequently, until vegetables are tender.
• 2 Increase heat to high. Add broth and carrots; cover and heat to boiling. Reduce heat to medium-low. Add okra; cover and simmer 10 minutes.
• 3 Stir in remaining ingredients. Cook 6 to 8 minutes or until thoroughly heated. If desired, serve with grated Parmesan cheese.