Learn how to make Mediterranean Soup, one of Rita's recipes to help keep portions and serving sizes in check.

Mediterranean Soup


  • 2 medium green bell peppers, chopped
  • 1 cup chopped yellow onion
  • 2 cups chopped peeled eggplant
  • 1 cup sliced mushrooms
  • 2 garlic cloves, minced
  • 2 tablespoons dried basil, crumbled
  • 1 (14.5-ounce) can diced tomatoes with Italian herbs
  • 3 cups water
  • ½ cup red wine
  • 1 (15-ounce) can reduced-sodium white beans, rinsed, drained
  • 2 teaspoons sugar
  • ¼ cup minced fresh parsley
  • 1 cup shredded 2% mozzarella cheese


  1. Place large soup pot over medium-high heat until hot. Coat Dutch oven with cooking spray. Add peppers and onions; cook 4 minutes, stirring frequently.
  2. Add eggplant, mushrooms, garlic and basil, stirring frequently. Add tomatoes, water and wine; stir to blend. Reduce heat, cover tightly and simmer 30 minutes, stirring occasionally.
  3. Remove pot from heat. Stir in beans and sugar. Cover and let stand 5 minutes or allow flavors to blend and for beans to heat thoroughly. Toss parsley with cheese and top each serving with a spoonful.

Makes 6 servings.