Ten Minute-Stroni

• 1 tablespoon extra virgin olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 1 teaspoon italian seasoning
• 12 teaspoon dried savory
• 14 teaspoon ground sage
• 1 quart canned low sodium chicken broth
• 1 cup 100% vegetable juice (such as V-8)
• 2 teaspoons red wine vinegar
• 1 cup canned diced tomato (no-salt added)
• 1 cup canned navy beans or 1 cup chickpeas, drained and rinsed
• 1 (8 1/4 ounce) cansliced carrots, drained
• 1 (8 1/4 ounce) can cut green beans, drained
• 1 (4 ounce) can sliced mushrooms, drained
• parmesan cheese (optional)

1. Heat oil in a large saucepan over medium-high heat.
2. Add onion and saute until transparent, about 2 minutes.
3. Add garlic, Italian seasoning, savory and sage, and cook 10 seconds.
4. Add broth, vegetable juice and vinegar, bring to a boil.
5. Add tomatoes, navy beans, carrots, green beans and mushrooms; simmer 4 to 5 minutes.
6. Serve in bowls garnished with freshly grated Parmesan cheese, if desired.

extra virgin olive oil, onion, garlic, italian seasoning, ground sage, chicken broth, vegetable juice, red wine vinegar, tomato, beans, carrots, green beans, mushrooms, parmesan cheese

Taken from www.food.com/recipe/ten-minute-stroni-403098 (may not work)