Ingredients
1 cup reduced-sodium chicken broth1 medium tomato, chopped1/2 cup quick-cooking oats1 garlic clove, minced3 Greek olives, chopped1 tablespoon chopped fresh basilOptional: Additional chopped fresh basil, grated Parmesan cheese, sunny side up egg and extra virgin olive oil
Preparation
In a small saucepan, bring broth to a boil over medium-high heat. Stir in tomato, oats and garlic; reduce heat and simmer 2 minutes. Remove from heat; stir in olives and basil. Add toppings as desired.
