Prep time: 5 minutes

Cook time: 10 minutes

Serves: 8

Prep time: 5 minutes
Cook time: 10 minutes
Serves: 8

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
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)

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, and bring to a boil.

Add tomatoes, navy beans, carrots, green beans, and mushrooms; simmer 4 to 5 minutes.

Serve in bowls garnished with freshly grated Parmesan cheese, if desired.

-- Family Features/