Ten Minute-Stroni

• 1 tablespoon extra-virgin olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried savory
• 1/4 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 tomatoes (no-salt added)
• 1 cup canned navy beans or chickpeas, drained and rinsed
• 1 can (8 1/4 ounces) sliced carrots, drained
• 1 can (8 1/4 ounces) cut green beans, drained
• 1 can (4 ounces) sliced mushrooms, drained
• Parmesan cheese (optional)

1. Preparation Time: Approximately 5 minutes
2. Cook Time: Approximately 10 minutes
3. Preparation:
4. Heat oil in a large saucepan over medium-high heat. Add onion and saute until transparent, about 2 minutes. Add garlic, Italian seasoning, savory and sage, and cook 10 seconds. 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.

extravirgin olive oil, onion, garlic, italian seasoning, ground sage, chicken broth, vegetable juice, red wine vinegar, tomatoes, chickpeas, carrots, green beans, mushrooms, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/ten-minute-stroni-50062095 (may not work)