1 medium-size green bell pepper, diced
1 medium-size red bell pepper, diced
1 medium-size yellow onion, chopped
2 cups chopped eggplant
1 cup sliced mushrooms
2 garlic cloves, minced
1 tbsp dried basil
2 tsp dried oregano
1 can (14.5-oz) Italian-style diced tomatoes
3 cups water
1/2 cup vegetable broth
1 can navy beans
2 tsp Splenda granulated
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp dried parsley flakes
1 1/2 cup shredded mozzarella cheese
Heat the oil in a Dutch oven or soup pot. Add the onion and bell peppers; cook until transparent - about 3 to 4 minutes, stirring several times. Add the eggplant, mushrooms and garlic, oregano, and 2/3s of the basil; cook another 3 to 4 minutes, stirring often. Add the diced tomatoes, water, and vegetable broth; stir well, Stir in the beans, Splenda, salt, pepper, and parsley flakes; cover, and simmer for about a half hour to 45 minutes, stirring 3 or 4 times during cooking.
Remove from heat and let stand about 5 minutes. Dip soup into serving bowls and top each of 6 bowls with a fourth cup of the shredded mozzarella.
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