2 tsp. olive oil
1/2 C. chopped onion
3 garlic cloves, minced
1 C. minced seeded plum tomato
1-1/2 C. cubed peeled baking potato
1 C. (1-inch) pieces red bell pepper
1 C. (1-inch) pieces yellow bell pepper
1 C. (1-inch) pieces orange bell pepper
1/4 tsp. salt
1/4 tsp. black pepper
1 (10-1/2-ounce) can low-salt chicken broth
1/3 C. coarsely chopped fresh basil
1/4 C. sliced pimento-stuffed olives

Heat oil in a medium saucepan over medium-high heat. Add onion; sauté 10 minutes. Add garlic, and sauté 1 minute. Add tomato, and cook 5 minutes, stirring frequently. Add potato, bell peppers, salt, black pepper, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Remove from heat; stir in basil and olives. Let stand, covered, 20 minutes.

YIELD: 5 servings
Serving size: 1 C.

Calories: 105
Fat: 3.3 g
Fiber: 3.2 g