Prep Time: 10 minutes
Serve this low fat, hearty Italian style soup with a green salad and crusty whole wheat roll for a quick comforting meal. Vary the amount of red pepper flakes according to taste preference.
2 tablespoons olive oil
1 lb sliced fresh mushrooms
2 cups chopped chives or leeks
(white part only, about 1 large)
1 large potato, peeled and diced
2 garlic cloves, minced
1 teaspoon oregano
1 teaspoon basil
1⁄4 teaspoon crushed red pepper flakes
2 cups water
2 cups frozen corn kernels (or canned)
1 (796 ml) can diced tomatoes
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1⁄3 cup chopped parsley (optional)
1. In large saucepan heat oil over medium heat; add mushrooms, chives/leeks, potato, garlic, oregano, basil and red pepper flakes; sauté about 5 minutes. Add water and corn; bring to boil and cover. Lower heat and simmer about 5 minutes or until vegetables are tender. Stir in tomatoes, salt and pepper. Bring to boil; lower heat to simmer for about 10 minutes or until hot. Stir in parsley if desired.
Optional: Garnish with grated mozzarella or parmesan cheese.