NUTRITION INFORMATION

(1 1/2 Cups)

177 Calories

32g Carbs

5g Fat

7g Protein

​

1 1/2 carb serving

​

INGREDIENT LIST

​

Serves 4

 

1 TBS olive oil

1 medium red onion, chopped

2 (28 oz.) cans plum tomatoes

1 can artichoke hearts, in water, chopped

2 medium red bell pepper

1 cup low sodium chicken or vegetable stock

2 tsp dried basil

2 tsp paprika

1 tsp sea salt

1 TBS fresh basil, chopped

​

INSTRUCTIONS

​

• Heat up a large sauce pan on medium-high heat for 2 minutes.

• Add the oil and the onion. Saute for about 5 minutes or until the onion becomes translucent.

• Add the tomatoes, bell peppers, and artichoke hearts. Stir and cook for 5 more minutes.

• Add the stock, dried basil, paprika, and sea salt. Bring to a boil and then lower the heat to low.

• Cover and let simmer for 25-30 minutes.

• Remove from the heat, add the fresh basil, stir, and let cool for 5 minutes.

• Once cooled, transfer the soup to a blender or use hand blender and puree until it is a smooth consistency.
   

This is a guest recipe from Manuel Villacorta's new book Flat Belly 365. You can purchase it here for more tasty recipes.