Serves: 6
Total Calories: 279

3 tablespoons olive oil
1 large onion chopped
3 or 4 cloves garlic minced
2 bay leaves
2 teaspoons dried oregano
1 1/2 cups chopped celery
3 carrots peeled, halved, and chopped
2 medium potatoes peeled and chopped into small pieces
1 (28-ounce) can chopped tomato with their juice
6 cups chicken or vegetable broth
1 tablespoon honey
1 tablespoon balsamic vinegar
2 tablespoons red wine (optional)
salt and pepper
red pepper flake (optional)
1/2 cup cooked black beans
1/2 cup cooked split peas or lentils
1 cup short pasta of some kind
1 teaspoon dried basil
1/4 cup chopped fresh basil (or parsley)

In large pot, cook olive oil, onion, garlic, bay leaves, and oregano over medium-high heat until onion is translucent. Do not burn the garlic. Add celery, carrots, and potatoes. Cook about 3 or 4 more minutes, stirring. Add tomatoes, broth, honey, balsamic vinegar, wine, salt, pepper, and chili pepper flakes (if using), and bring to a boil. Reduce heat to medium-low and simmer partly covered about 30 minutes. Add black beans, split peas, pasta, and dried basil. Cook about another 30 minutes. Add a little water or more broth to thin if necessary. Remove from heat, stir in chopped basil or parsley. Eat piping hot.

Nutritional Facts:

Serves: 6
Total Calories: 279
Calories from Fat: 65

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
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Curried Pumpkin Soup
Creamy Red Pepper Soup
Cream of Asparagus Soup
Cauliflower Soup
Wild Mushroom Bisque
Mushroom Barley Soup
Corn Chowder
Tortilla Soup
Chicken Soup with Cornmeal Dumplings
Lemon Chicken Soup with Rice
Portuguese Kale Soup
Turkey Noodle Soup with Spinach
Vichyssoise
Gazpacho