(FLAT BELLY 365)
(1 1/2 Cups)
1 1/2 carb serving
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
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.